Recipe by Smokai
- Brace (Two) pheasants / Guinea fowl plucked and drawn.
250g sea salt non-iodised. 350g cups soft brown sugar 2 onions roughly chopped 2 oranges roughly chopped 75g grated fresh ginger 5 crushed juniper berries 4 chopped bay leaves 1 bulb garlic halved
3 litres apple juice
Combine all brine ingredients in a saucepan and bring to a boil. Allow to cool completely. Place your pheasant or Guinea Foul into a non reactive container covering completely with the brine mixture. Leave for refrigerated 24hrs in the marinade.
Remove the birds from the marinade and air dry for 2 hrs.
Hot smoke slowly at 110 Deg C. for three to four hours or until and internal temperature of 76Deg C is reached. Should be deliciously tender.