HOT SMOKED PHEASANT
Pheasants are one of the worlds most sought after game birds. They are a challenging bird to hunt and their superb eating qualities make them popular with all game bird hunters.
MAKE THE MARINADE
Combine the brine ingredients in a pot and heat slowly until completely dissolved. Allow the brine to cool completely and then chill in the refrigerator for 4 hours.
Note: The reason heating is required is the water will be close to fully saturated and will take forever to dissolve at room temperature.
PREPARE THE BIRDS
Clean your birds thoroughly and
MARINADE THE BIRDS
Pour the marinade into a nonreactive container and submerge your pheasant in the brine mixture. Place in a refrigerator and leave to marinade for 24hrs.
Note: A non-reactive container is one that will not react to the brine. Aluminium, cast iron, and copper are all “reactive” and should not be used. Stainless steel, ceramic, glass, and metal cookware with enamel coating are all “nonreactive.”
Remove the birds from the marinade and air dry for 2 hrs.
Heat your smoking chamber up to 110°C.
Light your Smokai Smoke Generator and smoke the ribs at 110 °C for 3-4 hours or until and internal temperature of 76 °C is reached.
Your birds should be ready to serve and deliciously tender.
Serve with oranges, pumpkin, olives and greens