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Venison and Pheasant Jerky
SmokinHessil My next attempt will be goose jerky. I have a few from last hunting season and want to make good use of them. Any special recipe (knowledge) you are willing to pass along is appreciated. Thanks Kernel- kernel
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- Forum: Making Jerky
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Venison and Pheasant Jerky
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Venison and Pheasant Jerky
The picture on the left is my latest attempt at venison jerky. The picture on the right is Pheasant jerky. I have to say that both are outstanding. This was my second and third attempt at smoking. I used my MES 30. The venison took around 5-1/2 hrs. at 160. The Pheasant took just a little...- kernel
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- Forum: Making Jerky
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- Album: Venison and Pheasant Jerky
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- Album: Venison and Pheasant Jerky
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First Smoke---Pheasant
I used Italian Dressing. Sorry I forgot that but edited my post to add it. Thanks Jim -
First Smoke---Pheasant
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First Smoke---Pheasant
My First Smoke. Pheasant breast. Marinated, (Italian dressing) wrapped in bacon, cooked at 215 degrees for 2-1/2 hrs. Internal temp 155..Used apple chips. Very happy with results. Jim -
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- Album: First Smoke---Pheasant
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Hello From Wisconsin
Hello from Wi. My name is Jim. I am retired and new to smoking, in fact, I have all I can handle cooking two eggs, over easy and toast in the morning. My wife makes the coffee so I am ok on that. I just purchased a Masterbuilt Model 20070910 Digital Smokehouse and i am looking forward to...
