Kickin Wing Pheasant Jerky
By: Sgt Eric Donovan
Published: Tuesday, December 22, 2009 - 2:17pm

Ingredients




1 pound pheasant breast
2/3 cup Worchestershire Sauce
2/3 cup Soy Sauce (prefer Kikomann)
2 ounces Mesquite Liquid Smoke
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon McCormick "Kickin Chicken" seasoning
2 teaspoons seasoned salt
2 teaspoons ground peppercorns

Preparation

1 Cut pheasant into thin slices. 2 Blend all ingredients into medium tupperware bowl. 3 Add pheasant pieces into bowl. 4 Put lid on bowl and set in refridgerator for 3-6 hours (pheasant marinates fast). 5 Turn dehydrater to 150F and let warm up for about 2 mins. 6 Place pieces onto paper towel-covered tray to absorb excess marinade. 7 Place pheasant pieces onto trays, leaving room between pieces for air. 8 Place lid on dehydrator. 9 Let dehydrate for 5 or 6 hours, rotating trays from top-bottom every hour. 10 Bag it, mark it with date, and eat within 2 weeks. 11 Repeat process next week ;)

About


I have used this recipe about 10 times this season, and have had no complaints.  My jerky never lasts more than 3 days in this house!  I also make Teriake Teaser Jerky!  Hit me up!

Comments:
Travis

Pheasant jerky