Apple Cider Pheasant Jerky
Turn those pheasant into an on the go treat for the field with this jerky recipe.
Equipment
Ingredients
- 16 oz pheasant breasts, sliced
- 2 cup apple cider
- 1 tsp insta cure #1
- 1 tsp ground ginger
- ½ tsp garlic powder
- ½ tsp ground coriander
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- 1 tsp kosher salt
Instructions
- Combine all marinade ingredients (except the pheasant) in a saucepan and bring to a low simmer. Stir this mixture often until the salt, sugar, and cure have dissolved. Put the saucepan in the fridge to cool.
- Remove the tenderloins from the pheasant breasts and cut the remaining breasts into 1-inch thick strips (ideally cutting lengthwise).
- Once the marinade has cooled, add in the pheasant meat and allow this to marinate for 12 to 18 hours.
- Do not rinse off the marinade once it is done. Add the strips to dehydrator and set it to 155 degrees Fahrenheit for 2 hours.
- Lower the temperature to 140 degrees Fahrenheit, then continue dehydrating for 4 to 5 more hours, depending on desired texture.
Notes
A word about storage
While you will likely want to eat the jerky right away, it can also be safely stored in a variety of ways. When cured according to these steps and vacuum sealed to be airtight, the jerky will last one to two months if stored in a dark, dry place at room temperature. If refrigerated, it'll last several months; if frozen, perhaps even two to three years. Once the airtight seal is broken, or if it is stored in a non-airtight plastic bag, the jerky will only last about one to two weeks. Always check the condition before eating and do not eat if the smell and/or color is off.Nutrition
Calories: 280kcal
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