Doing the pheasant we shot on sat. In my brine for 4 hours.
Brine recipe here. http://forum.bradleysmoker.com/index.php?topic=17939.msg217371#new
Pickling salt.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7364.jpg)
Ready for Mr Pheasant ;D
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7365.jpg)
In for 4 hours in fridge
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7366.jpg)
Hanging the pheasant in my 6 rack with alder smoke.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7368.jpg)
I always thought fish net stockings were sexy! And still do! ;D
Quote from: TestRocket on September 15, 2010, 02:32:37 PM
I always thought fish net stockings were sexy! And still do! ;D
Remind me to not eat your pheasant.
Why hang the bird and just use the racks?
Quote from: cinrds on September 25, 2010, 06:28:38 AM
Why hang the bird and just use the racks?
Presentation, the netting makes the purty lines on the bird.
Sure wish I could taset some of that NePaS