Gamebird Gourmet: Pheasant Jerky

  • Walton's Employee

    Gamebird Gourmet: Pheasant Jerky

    Gamebird Gourmet: Pheasant Jerky

    Learn how to make Pheasant Jerky with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Slice the Pheasant
    Pheasant Jerky


    Walton’s 12 in Meat Slicer
    Marinade Express Vacuum Tumbler - Pro
    6 Tray Vegikiln Dehydrator


    Teriyaki Jerky Seasoning
    Brown Sugar


    Skin and cut of any fat from the pheasant breast. Put it in the freezer to get at least a partial freeze.
    Slice in to thin pieces (approximately a 1/4 inch) using the Walton’s 12 in Meat Slicer.

    Mix together Teriyaki Jerky Seasoning, 18 % water and 20 % brown sugar. Add to sliced pheasant and add to the Marinade Express Vacuum Tumbler - Pro.


    Bake in the oven at 225 F. Cook until internal temperature is at 165 F. Remove from oven and place in the 6 Tray Vegikiln Dehydrator on the highest temperature setting for about 5 hours.

    Shop for Walton’s 12 in Meat Slicer

    Shop for Marinade Express Vacuum Tumbler - Pro

    Shop for 6 Tray Vegikiln Dehydrator

    Shop for Teriyaki Jerky Seasoning

    Watch WaltonsTV Gamebird Gourmet: Pheasant Jerky.

  • Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage

    Nice tutorial. I liked how you instructed to quickly get to 160 to kill pathogens, and THEN dry, instead of the much riskier “just dry in dehydrator for a long time”.

    I’d love to see you go into a bit more and better detail on how to get salt right, what range is normal and most folks like, etc.
    The big challenge to making good jerky, getting salt/seasoning correct, was kinda glossed over though.
    A big issue with jerky is getting the amount of seasoning and salt correct, after drying and the salt concentration that causes. This depends on the amount of seasoning per kg meat used, the amount of water used to create various brine strength, and the amount of salt uptake… which depends on length of marinade, and brine strength. You used a vacuum tumbler which also changes marinade time a lot vs most home makers.

    I’d like to see some discussion and numbers for what % salt needs to be in the meat for good taste, and how to get that amount correct using equilibrium brine as the marinade. You mentioned “use as little water as you can because you’ll have to dry it back out”, but if one guy uses a half cup of water and another guy uses 2 cups, that changes the brine strength and maybe salt uptake by 400% ! Depending on how long the marinade is, you could end up with 1000% difference in final saltiness, both guys starting with same total amount of spice mix.
    With jerky thickness, you can reach equilibrium just overnight, and drying back out is likewise quick, so there is no reason not to exactly control the final salt with a few calculations. Your vids are great, but I’d love to see you take it just a little bit further toward the calculations needed to ensure professional consistency.
    Thanks for all you do and all the great content!

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Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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