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| Birds brined |
We had the incredible opportunity to smoke game hunted by our neighbors. Pheasant & quail that was, both fresh from the hunting grounds.
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| Lay out to form pellicle |
We started by brining the birds for 24 hrs, and drying in the refrigerator for another 24 hrs.
Birds were smoked with Alder chips, 1.5 hrs for the Quails and about 3 hrs for the Pheasants, using the lowest temperature range for hot smoking. It is critical for the wet pan to have plenty of liquid to ensure bird don't dry out while smoking.
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| Birds smoked |
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| Smoked Pheasants |
The results were perfect. Meat was juicy and tasty, without overshadowing the sweet taste of the birds.
We enjoyed them as appetizers served over toast pieces of breed, spread with peppered goat cheese, and topped with four berries preserve. An excellent combination to enjoy the delicate flavors of the smoked birds, and the perfect or' derv to celebrate Xmas Day in the great company of family and dear friends.
