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Upland bird 'kipper snacks' made from tenderloins rest on a table.

Upland Bird 'Kipper Snacks'

Jack Hennessy
Although kipper snacks are traditionally herring fish smoked and canned, here we are using upland bird tenderloins. This one is incredibly simple and a fun snack to create after processing a mess of birds
5 from 1 vote
Prep Time 12 hours
Resting time 30 minutes
Course Snack
Cuisine American
Servings 2 people

Equipment

  • Dehydrator or
  • Smoker

Ingredients
  

  • Tenderloins from several upland birds (Ideally, 6 birds)
  • 4 cups cold water
  • 1/8 tsp Insta Cure No. 1
  • 1/2 tsp liquid smoke (if dehydrating)
  • The Provider Covey Rub or your favorite spice rub

Instructions
 

  • Separate tenderloins from breasts. In a medium bowl, mix cold water and Insta Cure No. 1. Feel welcome to add liquid smoke for that smoke flavor if dehydrating.
  • Soak tenderloins in water mixture overnight for no less than 12 hours and no more than 16 hours.
  • When ready to dehydrate or smoke, remove tenderloins from water and rub liberally with The Provider Covey or other favorite rub.
  • Add to the dehydrator for 3 1/2 to 4 hours at 140 for pheasant-size tenderloins. For slightly smaller birds—like ruffed grouse or chukar—dehydrate for 3 hours. For quail-size bird tenderloins, dehydrate for 2 hours. If smoking, 2 hours at 160 should be sufficient for rooster tenderloins; while 1 1/2 hours to smaller tenderloins works.
  • Let tenderloins cool for half hour prior to serving or sealing.

Nutrition

Sodium: 26mgCalcium: 14mg
Keyword upland game birds
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