Search results for query: Smoked pheasant

...& sausage, sometimes with whatever left over meat I have in the fridge or freezer (chicken, steak, etc.).  Last batch I made with smoked pheasant and it was awesome.  I always use beans.  Usually just canned kidney beans but I also make many batches with dried pinto beans. Never measure...

One of the fellas I work with does a lot of hunting and gave me 6 pheasants earlier this month.  Can't remember where I got these instructions but this is how I prepared my pheasants; Pheasant Brine & Smoke Ingredients: Brine 2 quarts apple juice 1 cup kosher salt 1 cup white sugar 1 cup...

I have enjoyed a lot of pheasant in my life, but never smoked one. Very lean meat that would have to be handled very carefully.  Maybe some larding or strips of bacon in there. Having said that, the worst pheasant would be better than the best turkey!  Good luck and good smoking.

Had it smoked for the first time this weekend and I don't believe that ill be making pheasant any other way from now on. It was delicious!

BRINE BRINE BRINE!!! Did I mention brine? The best I've used is a simple brine made up of soy sauce and water. Any brine will work with whatever flavors you want. The Soy sauce brine just gave a really nice flavor, it seemed to go well with the mild gamey flavor. Pheasant will be terribly dry...

Hello All, Been Smokin' for just over a year now since my wife got me my Cabelas 7-in-1 smoker.  Pulled pork and brisket are becoming staples in my family functions, but also do a fair amount of waterfowl and pheasant hunting and love smoked goose and wild game.  Started the smoker this morning...

I'm Jim from the almost bullseye center of Illinois. I have a few years under my belt with a few real catering gigs thrown in to boot. I run a Brinkman bullet style that I found at a garage sale years ago for $20....a few thermometers later it looks like it fell in a volcano. I most certainly...

I have never smoked a pheasant before.  Just wondering what i should do for rub and temp on the smoker.  I have about 8 breast out of some birds i shot this year.  Just looking for some advice.

I'm from up north in Saskatchewan Canada.  Just started hunting again.  My son is now old enough and we hunt mostly birds now, pheasant, grouse, partridge, duck, geese etc. On a whim I bought a little chief smoker.  Well I fired it up and tried once a month ago.  Smoked some meat and finished...

Hi everyone. I purchased a Bradley four rack smoker a few years back. I have smoked wild turkey breasts with great sucess. Tried deer sticks a few times with limited sucess. Smoked northern pike turned out very good also. Used Jeff's chicken breast recipe with great sucess and now this week end...

Ta Laszlo good info there! Yep we've had a fairly wet summer too ( not the flooding though) I might try one of the smaller facial humidifiers I can get on Trademe for about 30 bucks, its the thermal and humidity switches that are costly. I think through the winter I might need to add humidity...

I've tried pheasant a number of ways in the past. All involved a lot of baking, special ingredients, etc. and left much to be desired. I decided to try smoking to see how it stacked up. Best yet. Brined the birds, leg sections and breast sectcions skinned and butterflied in a pickling brine...

Just introducing myself. From Nebraska, received a Bradley 4 rack electric smoker for christmas bought at Cabela's. Never smoked any meats prior. Love to grill though. Into game meats (mainly deer, pheasant, duck, turkey) and of course beef, chicken, etc.. thats about it

Just trying new recipes. The bird on the left, used a little Brandy, Apple juice in the can and the one on the right Bud Light, Italian dressing, onion and bell peppers. Dry rubbed the three Pheasant. Ran the chickens  4 hours at 250. and a couple hours on the Pheasent. The Pheasent were a...

Well, last year I had a chance to sample smoked meats of different types. Venison, pheasant, along with chicken, beef, etc. Sharing these with my 8 children and receiving a lot of positive feedback about the smoked items. I decided to build a firebox for a smokehouse. The firebox is now complete...

Greetings, Here is some info. on me as requested....... I was raised in Northeastern Nebraska and am a big Cornhusker Football Fan.  (That's pretty much required if you're born in Nebraska!)  I graduated high school in 1980 and moved to Colorado in 1987 after graduating from the University of...

Yup Mix with a cut in of fat like 73/27 GB, brisket trip or pork fat. Season the way you like and make salami, bologna, sausage fresh or smoked. It endless.  

I was asked by a friend to smoke - 2 turkeys, 1 pheasant, and a snapper turtle. He just dropped them off this morning for me to hot smoke. I asked him how he cured/prepared them. He told me "I have never cured or brined my birds for smoking and I am not going to start now".   My questions are...

Smokin-K, I'm thinking it would work better for those birds to be ground & made in a jerky shooter, if you have one. I would think cutting bird meat into strips would end up too hard & tuff, but I'm only guessing because of what I know about Pheasant meat. I never actually smoked any whole...

Hello from Milwaukee, WI I'm depressed from the Packers loss, so I decided to pick myself up by joining the website.  My brother-in-law, "BookEm" recently joined the site and has turned me on to the trade.  This website is outstanding! I love cooking and grilling of any kind. Completely...