smoked pheasant

[loosegoose]

Does anyone have a good brine/smoked pheasant recipe to share? Thanks.

[Kidd]

Every year I get pheasant's from people to smoke and I just got done smoking a batch of'em. Heres what I've been using for the last couple of years and I think it works great.

Amounts vary on number of birds. I just did three batches with 4 birds each. If your doing one, or two birds use these quantities.

Smoke with apple or cherry wood. I use apple only because I have a lot of it. I have eaten birds smoked with cherry and they also tasted great.

Brine:

1/2 cup Pickling/canning Salt

1/2 cup Brown Sugar

1/4 cup Maple Syrup

Splash of White Wine Vinegar

Combine and put in a zip lock bag, add bird(s) and store in refrigerator overnight. Turn every once and a while to distribute the brine evenly. You could problably get away with having it in the refrigerator for 4 - 5 hrs.

Take bird(s) out of brine and let dry for 30 - 60 mins

In a small bowl combine honey and soy sauce.

Brush pheasant with honey soy sauce mixture.

Start Smoking.

If you want, and I do, is put some chicken broth in you bottom smoking pan and put directly on coals.

Brush with Hony and Soy Sauce occasionally.

Good Luck

[fishing tech]

I just got a smoker as a gift. I have never used 1 and there are no instruction as to times and temps of smoking anything. Is there a good book out there or some place on the web that i could find this info? How long do you do the pheasants for? Thanks