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<blockquote data-quote="guywhofishes" data-source="post: 56699" data-attributes="member: 337">Cut pheasant into parts (thighs, breasts, back) etc and brine them in pasmokers overnight IF you are smoking them. Use half strength overnight or soak for only 4 hours if you plan to fry/bake rather than smoke.a simple brine of salt, sugar, water also works just great for totally natural flavor but enhanced flavor and jucier. Good info and pasmoker's recipe here.<a href="http://www.susanminor.org/forum/categories/brining-and-curing.13/" target="_blank">http://www.susanminor.org/forum/categories/brining-and-curing.13/</a>that susanminor archive has tons of good advice/recipesI encourage everyone to brine, then flour, fry,and then bake pheasant thighs, legs, neck, back, breasts until tender in a covered baking dish. Eating tender juicy pheasant off the bone once will have everyone keeping the whole pheasants. The thought of people breasting them and tossing the rest makes me sad, like trolling.- - - Updated - - -My understanding is that chicken-like birds brine well but&nbsp; waterfowl is not improved, maybe even worsened, by brining. &quot;Dark&quot; animals like duck, beef, moose aren't helped.</blockquote>

[QUOTE="guywhofishes, post: 56699, member: 337"] Cut pheasant into parts (thighs, breasts, back) etc and brine them in pasmokers overnight IF you are smoking them. Use half strength overnight or soak for only 4 hours if you plan to fry/bake rather than smoke. a simple brine of salt, sugar, water also works just great for totally natural flavor but enhanced flavor and jucier. Good info and pasmoker's recipe here. [url]http://www.susanminor.org/forum/categories/brining-and-curing.13/[/url] that susanminor archive has tons of good advice/recipes I encourage everyone to brine, then flour, fry,and then bake pheasant thighs, legs, neck, back, breasts until tender in a covered baking dish. Eating tender juicy pheasant off the bone once will have everyone keeping the whole pheasants. The thought of people breasting them and tossing the rest makes me sad, like trolling. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] My understanding is that chicken-like birds brine well but waterfowl is not improved, maybe even worsened, by brining. "Dark" animals like duck, beef, moose aren't helped. [/QUOTE]

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