The 2.5% ratio of salt seems the magic number with many ferments (‘cept … Pheasant stock is a foundational ingredient in any bird hunter’s kitchen. If you shoot … Photo by Hank Shaw. The reason for this is because your meat yield is terrible with … This is, dear readers, the Sexiest Soup in the World: Escoffier’s Cream of … Hunter Angler Gardener Cook won Best Food Blog by the James Beard … You can sub marlin for any tuna or swordfish recipe. I have a great smoked … WebJul 6, 2024 · Basic Brine Recipe Ingredients: 1 gallon water. 1 cup kosher salt. 1 cup brown sugar. In a stockpot or other large container, combine water, salt and brown sugar. Whisk thoroughly until salt and sugar are completely dissolved. (Salt and sugar will dissolved faster and easier in hot or warm water, but be sure let the water cool to 40° or less ...

Hot Smoked Pheasant Breasts - The Salt Box

WebPlace over a high heat and bring to a rapid boil. Remove from the heat and whisk in the salt and sugar, whisking until the salt and sugar is completely dissolved. Pour in the remaining 750ml of cold water followed by the bay leaf, sliced orange, juniper berries, peppercorns, parsley stalks and caraway seeds. Place in the fridge to cool completely. WebOct 29, 2024 · Put the saucepan in the fridge to cool. Remove the tenderloins from the pheasant breasts and cut the remaining breasts into 1-inch thick strips (ideally cutting lengthwise). Once the marinade has cooled, add in the pheasant meat and allow this to marinate for 12 to 18 hours. Do not rinse off the marinade once it is done. schappach bad rippoldsau

10 Best Smoked Game Recipes [Barbecue Wild Game Ideas]

WebNov 18, 2012 · Brine Large Cooler 4 – 8 lb. bags of Ice 3 lbs. of thin cut bacon Smoker Two bottles of your favorite Beer Meat Thermometer Butcher paper to wrap the finished birds … WebJun 16, 2024 · Pour brine over. Add orange rinds. Add enough cold water to cover. Place pheasant breasts, brine and orange juice in a plastic container or gallon plastic bag. … WebThe breast should take you about one hour to cook, but about 45 minutes in to the cooking process, add the wood chips to the coals and let the breasts get a nice hit of the cherry smoke. Once the breast is cooked, remove it from the smoker, and let it rest for about 20 minutes. When you are ready to plate, get a platter out, lay down the rice ... schappacher park mason ohio