Smoked Pheasant
Pheasant is first brined in an aromatic solution to keep the lean meat juicy. It is then hot-smoked at moderate heat until the meat is tender and fully cooked. Beech wood with a hint of apple gives the pheasant a mild, fruity smoky flavour.
Ingredients(for 1 kg)
Instructions
Brining
12-18 hoursDissolve all ingredients in cold water until salt and sugar are fully dissolved. Submerge the oven-ready pheasant completely in the brine and refrigerate at 3-4 °C.
Drying
1-2 hoursRemove the pheasant from the brine, rinse with cold water and pat dry with paper towels. Allow to rest on a rack at room temperature until the surface is slightly dry (pellicle forms).
Smoking
4-5 hoursPreheat the smoker to 105-115 °C and add beech and apple wood chips. Place the pheasant on the rack and smoke until a core temperature of 74-76 °C is reached. Brush occasionally with apple juice.
Resting
10-15 minutesRemove the finished pheasant from the smoker, loosely cover with aluminium foil and rest for 10-15 minutes to allow the juices to redistribute evenly.
Pro Tip
Brush the pheasant occasionally with apple juice during smoking to protect the skin from drying out and to achieve a nice colour.
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