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Pheasant Brine for Smoking Recipe

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This recipe for Pheasant Brine for Smoking, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Gelineau
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 quarts apple juice
1 pound brown sugar
1 cup kosher salt
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 large cloves garlic, crushed
Pheasants, as many as you can cover with brine

Directions:
Directions:
In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat, and skim off the foam. Allow the mixture to cool to room temperature. In a 5-gallon plastic bucket or other container large enough to easily hold the pheasant, combine 3 quarts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir. Wrap pheasant in cheese cloth and submerge in the brine. If necessary, top with a heavy weight to make sure it is completely immersed. Refrigerate for 24 hours. Smoke at 200 225 or approximately 3.5 hrs or until done. I prefer to use a fruit wood

Personal Notes:
Personal Notes:
You could use this recipe on any poultry in my opinion, but I have only used it on pheasant.

 

 

 

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