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LOCATION: Recipes >> Outdoor Cooking >> Smoked Game Birds 01

Print this Recipe    Smoked Game Birds 01

2 quarts water
1 cup salt
1 1/2 tablespoons brown sugar
3 tablespoons lemon juice
1 teaspoon liquid garlic
1 teaspoon liquid onion

Make a brine out of the above proportions. Place birds in a ziplock
bag, and sqeeze out all of the air. Let birds brine for at least
3 days. Remove from brine, stuff with onion and dry rice. Hot Smoke
until done (180 degrees internal). I have used this for geese,
pheasants, and grouse. The brine removes a lot of the wild taste.
If your birds do not have the skin on, baste with oil as needed or
place strips of bacon or salt pork on the top to self baste.

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