Pheasant and Chickens

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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Although the meat is on the dry side, pheasant can be salt-cured and cold-smoked successfully. Start by plucking the birds and removing the heads, feet, and innards. Mix a brine in the proportions of 2 cups salt, 1 cup sugar, and ΒΌ cup crushed allspice berries per gallon of water. Put the birds into a crock or other suitable nonmetallic container. Pour the brine over the birds, covering them. Then weight the birds with a wooden block or some such object so that they are completely submerged. Leave the birds in the brine for 10 days.