Pheasant Jerky

Transform your pheasant into something spectacular with this traditional preparation. Through time-honored drying methods, you'll achieve protein-packed snacks perfect for the trail that will impress even the most discerning palates.

Native American preservation meets modern techniques

Traditional Preservation This preparation adapts ancient jerky-making techniques to pheasant, creating protein-rich snacks perfect for outdoor activities.

Ingredients

• 3 lbs pheasant breast, sliced with grain
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 3 tbsp brown sugar
• 2 tbsp each: garlic powder, onion powder
• 1 tbsp black pepper
• 1 tbsp red pepper flakes
• 2 tsp liquid smoke
• 1 tsp curing salt

Method

1. Meat Preparation: Partially freeze the breast for clean, even slicing. Cut quarter-inch strips with the grain for proper jerky texture.

2. Marination: Combine soy sauce, Worcestershire, and your spices. Marinate the strips for 12 to 24 hours.

3. Dehydration: Arrange on dehydrator trays in a single layer. Dry at 155°F for 6 to 10 hours until properly dried.