LOCATION: Recipes >> Outdoor Cooking >> Smoked Game Birds 01
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
