Hot smoked Pheasant breasts or chicken, duck, guinea fowl etc would work just as well 🔥✨👌🏻🌿😆
The trick is to brine the meat first and then leave it to rest uncovered in the fridge for 24hrs before smoking. This allows the pellicle (a natural coating) to form which will help the smoke stick to the meat during the smoking process. 🌿
With something thicker like a chicken breast I would smoke it for 12 minutes and then remove it from the smoker. Finish it off in the oven to cook through.
I find it’s better allow the meat to rest/relax in the fridge for 12 hours before eating. This helps the smoke to settle giving a consistent flavour without it being acrid 🤓
Recipe :
2 pheasant, chicken or duck breasts
45g salt
45g sugar
500g water
Thyme
Rosemary or mugwort
2 cloves of garlic, skin on
Smoking chips
How To Hot Smoke Pheasant Breasts For Country: United States. City: Antioch, Sacramento, Ventura, Washington, West Covina
