Making Pheasant Jerky

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is 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 smoky flavor without additives.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

Slice the pheasant into thin strips, about 1/4 inch thick.

In a bowl, combine soy sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, liquid smoke, salt, honey, and ginger powder.

Mix the marinade thoroughly until the sugar dissolves.

Add the pheasant strips to the marinade, ensuring they are fully coated.

Cover the bowl and refrigerate for at least 6 hours, preferably overnight.

Preheat the dehydrator to 160°F (71°C).

Remove the pheasant from the marinade and pat dry with paper towels.

Arrange the pheasant strips in a single layer on the dehydrator trays, ensuring they do not overlap.

Dehydrate the pheasant for 6-8 hours, or until the jerky is dry and firm but still slightly pliable.

Check for doneness by bending a piece; it should crack but not break.

Once done, let the jerky cool completely before storing.

Store in an airtight container or vacuum-sealed bag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens