How To Make Smoked Pheasant Jerky

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can add a similar smoky flavor.

Worcestershire sauce

💰Cheaper: soy sauce

Soy sauce can provide a similar umami flavor.

Remove the breast meat from the pheasant by slicing down the breast bone.

Slice the pheasant breast into about 1/4 inch slices.

If the meat is slightly frozen, it helps to slice it thinner.

Pull out the tenderloin and keep it in one piece to smoke separately.

Mix the marinade for the jerky: combine 2 cups apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon ground ginger, 1/2 teaspoon garlic powder, 1 tablespoon brown sugar, 1 teaspoon ground black pepper, and 1 teaspoon insta cure number one.

Bring the marinade to a simmer to combine the ingredients.

Place the sliced pheasant breast into two bags, dividing the meat evenly between them.

Pour half of the marinade into each bag, ensuring the meat is well coated.

Remove as much air as possible from the bags and seal them.

Let the bags sit in the refrigerator for 12 to 24 hours, flipping them occasionally to ensure even marination.

After marinating, drain the meat and lay the strips out on jerky racks, leaving a little space between them.

Preheat the smoker to 180°F (82°C) (the lowest setting on the smoker).

Place the racks of jerky into the smoker, noting that the optimum temperature is 160°F (71°C).

Smoke the jerky for about 3 to 4 hours, rotating the racks as needed to avoid hot spots.

Check the jerky for doneness by bending it; it should bend without breaking but crack slightly when it does.

Remove the jerky from the smoker as it becomes done, since pieces may finish at different times.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens