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A plate of dehydrated pheasant jerky for a wild game recipe

Apple Cider Pheasant Jerky

Jack Hennessy
Turn those pheasant into an on the go treat for the field with this jerky recipe.
4.77 from 21 votes
Prep Time 12 hrs
Cook Time 6 hrs
Course Snack
Cuisine American
Servings 2
Calories 280 kcal


  • Dehydrator


  • 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


  • 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.


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.


Calories: 280kcal
Keyword Jerky, Pheasant
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