pheasants

[dscott]

Just come back from a successful hunt in S. Dakota. I am going to try the MHB and then on the primo. What temp should I bring the birds to?

vacuum packed with the brine.

Was going to use turkey bacon as a wrap, It is about 1/2 the cost as reg bacon. Think it will work?

[curious aardvark]

turkey bacon probably won't work.

the bacon is to stop the brd drying out. So something with a bit of fat in it will work best.

That stuff might work - but throw some regular fatty bacon in there as well.
Or rub the birds with butter and then the turkey bacon - that should work.

I took mine to 158. And it was bang on.

[dscott]

Thanks for the speedy response, I wondered about the fat content. I have some good amish made butter I will try.

[curious aardvark]

works for me

Basically the melting fat seals the meat and blocks moisture evaporation.
Once you've skinned them you've removed pretty much any fat the pheasant might have had.

[Richtee]

As you have brined them for what...6-8 hours? I don't think moisture is gonna be a problem... but anything you do can't hurt :{)

[mulepackin]

Rytek Kutas book says 152 for CURED smoked poultry, but the newer Marianski book says 160. I've always played it safe and shot for the 160 mark. Again, it has to be cured.

[Richtee]

Rytek Kutas book says 152 for CURED smoked poultry, but the newer Marianski book says 160. I've always played it safe and shot for the 160 mark. Again, it has to be cured.

And the MH brine is NOT a cure. But again... you should be happy with the moisture due to the brining.

[dscott]

I put # 1 cure in it, 5.3 lbs of meat, so just about 1 tsp of cure. I was following aardvarks recipe I think and will smoke them on mon. Have to go on patrol tommorrow and will be late getting home. Have to say, the brine sure does smell good. I"ll be needing some more of that!

[Richtee]

Yer in for a treat... enjoy!

[dscott]

pheasants went in the smoker at 2:00 am and a pork butt went on the primo. Got home late, still wired so what the heck:) Should be a mighty fine brunch.