Digging through the deep freeze I found 4 pheasant left over from last season. I decided that jerky was the way to go. I trimmed out the "shot-up" meat and managed to get 4 trays of pheasant. I went with mesquite because it was the last pack of seasoning I had...time to reorder from Owens BBQ!
Here are the pics...
We started turning our pheasants in for processing...hard to beat what they do for the price.
All trimmed up.
The breasts and thighs were easy but the drumsticks were difficult - think turkey drumstick.
Owen's BBQ has some great jerky mixes.
My faves are original, mesquite and hickory.
I doctor up the mixes from there by adding garlic, chipotle, cayenne, etc.
For the pheasant I went with straight mesquite.
I managed to get 4 trays from the 4 birds.
Note the shrinkage...I didn't measure but I believe 2/3 of the moist-weight was lost.
This batch was a little on the crunchy side but still very tasty.
It lasted 10 minutes at the office.
Here are the pics...
We started turning our pheasants in for processing...hard to beat what they do for the price.
All trimmed up.
The breasts and thighs were easy but the drumsticks were difficult - think turkey drumstick.
Owen's BBQ has some great jerky mixes.
My faves are original, mesquite and hickory.
I doctor up the mixes from there by adding garlic, chipotle, cayenne, etc.
For the pheasant I went with straight mesquite.
I managed to get 4 trays from the 4 birds.
Note the shrinkage...I didn't measure but I believe 2/3 of the moist-weight was lost.
This batch was a little on the crunchy side but still very tasty.
It lasted 10 minutes at the office.