In my intro post I mentioned a brine for smoking pheasants that I have had tremendous success with. I don't recall how I found it and cannot take credit for it, but the results are excellent. I have had PF execs and other members tell me they are the best smoked pheasant they ever had.
So, this recipe is good for 6-8 pheasants. I find that you can confidently 2X or 4X the recipe for bigger batches. After using this recipe a few dozen times I have a coupe tweaks that are now consistent. I use about 25% less cloves. I also use 2X the ginger which works really well for pheasant and is pretty easy to skin (with a spoon) and dice. I also add one onion (quartered) and some peppercorns.
I brine a 4X batch in 13gal Rubbermaid totes with a little over 5 gals brine. It works well for 18-22 birds. I brine for 20-24 hours. I found if you stretch it to 30 hours or more the flavor is too sharp.
I do not rub them with anything they go on the smoker bare and do not touch them during the smoke. If you cook them to normal poultry 165F they will be a little dry but edible. They are more moist at about 155F and even 150F appears safe.
After the smoke, I squeeze two pheasants into one gallon ziplock bags, throw the bags in a cooler, and cover with ice for a few hours before they go into the fridge. I freeze a lot of them after vacuuming with a Foodsaver.
The recipe says it will work for other poultry but I have not tried. I harvest and either cook or smoke a lot of grouse but in my opinion they do need a brine, they are wonderful as is.
So, this recipe is good for 6-8 pheasants. I find that you can confidently 2X or 4X the recipe for bigger batches. After using this recipe a few dozen times I have a coupe tweaks that are now consistent. I use about 25% less cloves. I also use 2X the ginger which works really well for pheasant and is pretty easy to skin (with a spoon) and dice. I also add one onion (quartered) and some peppercorns.
I brine a 4X batch in 13gal Rubbermaid totes with a little over 5 gals brine. It works well for 18-22 birds. I brine for 20-24 hours. I found if you stretch it to 30 hours or more the flavor is too sharp.
I do not rub them with anything they go on the smoker bare and do not touch them during the smoke. If you cook them to normal poultry 165F they will be a little dry but edible. They are more moist at about 155F and even 150F appears safe.
After the smoke, I squeeze two pheasants into one gallon ziplock bags, throw the bags in a cooler, and cover with ice for a few hours before they go into the fridge. I freeze a lot of them after vacuuming with a Foodsaver.
The recipe says it will work for other poultry but I have not tried. I harvest and either cook or smoke a lot of grouse but in my opinion they do need a brine, they are wonderful as is.
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