o make the brine. Soak the pheasant in the brine overnight, but no
he sausage.
When the pheasant is done marinating fill the
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Add the clam juice, smoked salmon, tomatoes (break up tomatoes
IMPORTANT NOTE #1: This recipe makes a product that's
In a large non-metallic container combine sugar and salt with enough water to cover bird.
Add bird and let bird set in brine for 24 hours.
Drain.
Let bird air dry on paper towels for 1 hour while preparing smoker.
Smoke in electric smoker (according to manufacturer's directions) for 6 hours using 3 pans of sawdust (or per smoker's directions).
***If air is cool it may take longer for bird to be cooked through***.
Test for doneness by moving bird's leg--the bird's legs will move freely when done.
epper (if using).
Add pheasant, cover and refrigerate overnight.
ater to make 1 gallon brine.
Place the pork rack
For the Brine:
Mix all brine ingredients in a large pot
Skin the pheasant and wash.
Put pheasant in a large bowl with
Brine and smoke catfish according to recipe. While still warm, break fillets
ot water and the salt (brine ingredients) in a 54-quart
nd bay leaves to make brine.
Whisk well to remove
To make the brine: combine first 6 ingredients (onions -
Prepare the brine: Combine the salt, brown sugar,
Rinse and dry the chicken.
Mix all ingredients except lemon.
Squeeze the lemon juice into the brine.
Place two lemon quarters into the cavity of the bird.
Place everything into a food safe storage bag. Remove all air and shut the bag.
Make sure some brine is inside the bird's cavity.
Place in the refrigerator at least 4 hours up to 24 hours.
Cook chicken as instructed in the recipe you are following.
Place pheasant in large kettle and cover
For the brine: Combine the first 10 ingredients,
I don't have
a
recipe for pheasant and dressing, so I recently fixed
my\trecipe\tfor
dressing and just substituted pheasant
for
the chicken, it turned out well.
Place pheasant breasts in a steamer and cover.
Steam only until meat can be removed from bone (meat should be rare).
Cool to room temperature and cube.