I want to smoke some pheasant breast this week end, any ideas on brine??
Hi,
Since no-one has responded to your message I will give it a bash:
Just brining the birds with a basic all purpose brine would help keep them moist
The recipe below works for me. You can make more or less provided you keep the proportions the same.
All Purpose Brine
Ingredients:
4 litres water
225 grams salt
125 grams sugar
Combine all the above in a pot and heat until salt and sugar have dissolved.
Other flavourings can be added to suit the meat being cured. I have never smoked pheasant but I would add crushed juniper berries and bay leaf if I was going to, perhaps with some lemon.
If you are smoking but not fully cooking the birds you should add 4 teaspoons of Cure1 to the above brine quantities.
Hope that helps and gives you some ideas.