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Thread: Curing

  1. #1
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    Default Curing

    Has anybody ever heard of curing pheasant or any other game bird? I was reading an article about it and was wondering if anybody has done it before.

  2. #2
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    i have heard of gutting and hanging them in a cool, dry place for a couple days, fully feathered......makes no sense to me.

  3. #3

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    curing in what sense exactly? I know many people that will cure in a brine before smoking or making jerkey.

  4. #4
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    The article that I was reading had a pic showing phez with head and feathers on with a hook through the nose hanging in a fridge. It said the fridge was set at 55 degrees.The guy said to leave hang like this for 7-10 days. That is what I was asking about.Sorry about not being more specific.Iplan on getting a book that is mentioned in the article.The title is River Cottage Meat Book by Hugh Fearnley Whittingstall. I'll let you know if I find it and where at...Phil

  5. #5
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    Quote Originally Posted by roosterreaper View Post
    curing in what sense exactly? I know many people that will cure in a brine before smoking or making jerkey.
    I brined a bunch of pheasants last year and then smoked them. It tasted just like ham.
    JeffStally

  6. #6
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    Here is the website where I read the article that made ask the question. www.honest-food.net It is under upland bird recipes.

  7. #7
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    Quote Originally Posted by jeffstally View Post
    I brined a bunch of pheasants last year and then smoked them. It tasted just like ham.
    Do them whole?

    I wonder if a guy could bundle some breast filets together and make a larger mass of boneless 'ham'?

    Got a brine recipe?

  8. #8
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    I have heard of old timers doing this a bunch, with ducks , whatever. But not sure I would want to try it. Might just end up in the bathroom more then one likes. But if done right I guess it tenderizes and adds to the flavor. Good luck.
    http://www.bluerivergundogs.com/Home_Page.html

    When you think you are smarter than your dog, ask your self who cleans up who's poo.

  9. #9
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    Quote Originally Posted by cheesy View Post
    Do them whole?

    I wonder if a guy could bundle some breast filets together and make a larger mass of boneless 'ham'?

    Got a brine recipe?
    We did the whole cleaned bird. They were skinned too. Afterwards we did say that it would be better to just do the breasts.

    I will try and find the brine recipe we used. I know it was water, vinegar, brown sugar, worschester sauce, and a few other things.
    JeffStally

  10. #10
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    Quote Originally Posted by Phil V. View Post
    Here is the website where I read the article that made ask the question. www.honest-food.net It is under upland bird recipes.
    Interesting web site. Thanks for it!

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