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French Spaniel

pheasant jerky

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Spent the last three days cooking up a bunch of pheasants for pheasant jerky. Cooked it in the over on jerky trays at about 260 for 3 to 3.5 hours.

Didn't do anything fancy for the marinade. One bottle of whorchesire (sp), a bottle of soy sauce and a small bottle of hickory flavor. Through in some garlic salt and pepper.

I let in sit in gallon bags in zip lock bags for 24 hours and rotated it every three hours. I tried three flavors by pounding in dry ingredients into the meat when ready to cook.

One was real peppery and my family said to bring it with me to SD so my friends can wash it down with beer. It was a bit hot.

I tried some mild cajun salt and again pounded it into the meat. That was pretty good.

By far the best ingredient for jerky was a product called "Butt Rub". I know it is a weird name but it is really good. It is a mixture of seasoning salts and pepper. It was perfect.

We had a lot of birds that we starting to get freezer burned. Our family had made two trips out to SD and had also shot around 15 pheasants from MN. I'm not sure how many birds but it made quite a few bags of jerky. Would cost a lot of money to buy that much jerky.

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