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Old 09-10-2011, 04:16 PM
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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.
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Old 09-10-2011, 04:23 PM
hunter94 hunter94 is offline
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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.
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Old 09-10-2011, 05:11 PM
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curing in what sense exactly? I know many people that will cure in a brine before smoking or making jerkey.
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Old 09-10-2011, 05:33 PM
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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
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Old 09-10-2011, 07:10 PM
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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.
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Old 09-10-2011, 10:12 PM
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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.
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Old 09-10-2011, 11:27 PM
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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?
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Old 09-11-2011, 07:16 AM
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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.
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Old 09-11-2011, 01:59 PM
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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.
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Old 09-11-2011, 07:28 PM
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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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