Gamebird Gourmet: 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.

Skin and cut off any pieces of fat from the pheasant breast.

Partially freeze the pheasant to make slicing easier.

Using a slicer, cut the pheasant into pieces about 1/4 inch thick. If you don't have a slicer, use a cut-resistant glove and a regular knife to keep the slices even.

Mix the teriyaki jerky seasoning with 20% of the product's weight in brown sugar and 18% in water.

Combine the seasoning, brown sugar, and water in a vacuum tumbler to help the pheasant absorb the solution. If you don't have a vacuum tumbler, use a small container to mix the seasoning and just enough water to barely cover the pheasant.

After mixing, place the pheasant in the oven at 225°F to quickly bring it up to 165°F, which takes about 15 to 20 minutes due to the thin slices and vacuum tumbling.

Once the pheasant reaches 165°F, transfer it to the dehydrator and set it to 160°F.

Dehydrate the pheasant for 5 hours until it is tender and shelf-stable.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens