Smoked Pheasant

webguy

webguy

UPH Owner/Founder
Staff member
Typically, what can one expect to pay for a smoked pheasant. Discount by volume? I realize it probably varries locker to locker but what is a good cost. $4-$8 per bird?
 
Not much other than brine and a smoker. Oh yeah and the countless times you try and it comes out like crap. Thats why I gave it up!!!!
 
I was going to have some smoked this year after we got back from South Dakota, but my butcher said he did not want to do them because they had been skinned and he thought they would dry out too much. So I guess the first thing to do is pluck your birds.
 
I smoke pheasants on a dakota grill. It does a great job and because of its design it doesnt dry out much and has a probe that automatically shuts off when the meat is done.
 
It is electric and i smoke them with the skin off. Just clean them normally and then during the winter i take some out of the freezer and smoke them.
 
- Do pheasants taste different locker to locker?
- Saltier?
- Higher cost, better taste?
 
If you want to smoke your pheasants, you should use non-toxic shot only. Not kidding. Salt and brine and smoking process will dissolve the lead well into the meat.
 
I smoke pheasants all the time. I have a small smoker called "Lil Chief" I believe. It is made by Luhr Jensen in Hood River OR. It comes with a recipe book. I like this one the best for birds.
I cut my pheasant into 6 pieces 2 legs, 2thighs, 2breasts. This recipe can be used for chicken also. The finsihed product is not salty to the taste.
The Brine Recipe is
1 cup Salt
1 Cup Sugar
2 quarts Cold Water

Brine for 6 hours I rinse them good and leave soak in clear water for about an hour. The dry for about an hour on paper towels. Smoke 2-4 hours with Hickory Chips. In my smoker 2 pand full. Then wrap in foil and bake in oven until they are done nice and tender. I use a thermometer and I try to get them to about 170 degrees internal in the oven. Can then be eaten Warm Or Cold. You can glaze, or sauce them then if you wish. Use whatever your imagination comes up with.
 
I smoke pheasant all the time... never had a bad one. It's a MUST to have the skin on... so plucking/gutting is the order of the day. I use a standard charcoal smoker. I've found oak chunks soaked over night to deliver best flavor in my opinion, but hickory or mesquite are fine. 150-160 for 2 hrs works. I'm not a big fan of brine... rather taste the bird. Wild Turkey is the absolute best smoked. (bird not hootch) for both I pour apple juice in the water pan.
 
I will smoke pheasants and then run them through the grinder. I will mix the meat with cream cheese and Mayo. Makes a great little spread to take to parties.
 
Please tell us Moellermd. what is the proportions of cream cheese and mayo you add to the Smoked pheasant.. I really do not believe you absolutely have to have the skin on to smoke a Pheasant I know a lot fellow smokers that skin them for plucking a pheasant a a tough job.---Bob
 
Uguide, you wouldn't know by chance. If he wets the cloth with brine or just plain water before wrapping the bird? I know and understand smoking, so I have seen what you suggest before.---Bob
 
bobeyerite said:
Please tell us Moellermd. what is the proportions of cream cheese and mayo you add to the Smoked pheasant..
Click to expand...

Wish I could answer that accurately. If I remember right I use one 8oz package of cream cheese to 6-8 breast pieces. Add mayo to taste
 
Let me explain, In the factory where they smoke Ham and that sort of stuff they soak the cheese cloth in brine to help hold down the shrinkage. I suppose with pheasant plain water would work to the same benefit.---Bob
 
I smoke skinned pheasant all the time and they turn out soft and moist. I use the same brine as Bobeyerite: 1 cup sugar, 1 cup salt and enough water to cover birds in a clean, hard plastic bucket. I refrigerate over night, unless it is in winter, rinse birds and pat dry. I use a Traeger wood bar-b-que, in the smoke mode, it has three modes, (made in the U.S.A. Oregon, the best out there) with Cherry wood pellets. I smoke the birds whole on their backs and when the legs drop they are done. Had them for appetizers before Christmas dinner and were wonderful. I use copper plated or steel shot and do a pretty good job of removing all shot before smoking. I have played around with different brine mixtures and recommend adding a little brown sugar to the mix along with your favorite seasoning. Good eating!!!!!!!!
 
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