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Brined Smoked Pheasants Recipe

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This recipe for Brined Smoked Pheasants, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Sunday, October 26, 2008


2 quarts apple juice
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
1 onion, medium, chopped
5 garlic cloves, smashed
6-8 whole cloves, crushed
4 ounces ginger roots, sliced thinly
3 oranges, quartered
1 dash cayenne pepper
6-8 bay leaves
2 TBLS butter

1 TBLS onion powder
1 TBLS garlic powder
1 TBLS parsley, dried
1/2 TBLS white pepper
1/2 TBLS paprika

Bring to boil apple juice, salt, sugars until salt and sugars are dissolved. Allow to cool to room temperature for about 30 minutes.

In large container, combine onions, garlic, oranges, cloves, bay leaves, ginger and cayenne pepper.

Add apple juice mixture and stir well. Add pheasant, cover and refrigerate overnight,

When pheasants have finished brining, rinse and dry them with paper towels. Season pheasant on all surfaces with seasoning

Smoke with apple wood for 4 to 6 hours at 200 degrees or until pheasant reach 165 degrees.

Personal Notes:
Personal Notes:
The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture. Once you're done brining, remove the meat from the brine, pat it dry and cook it the same way you would otherwise.




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