... Brining is an old-fashioned technique that involves soaking meat or poultry in a flavorful saltwater solution to enhance its moisture and taste. Pulled a rooster out of the freezer the other day looking forward to a bit of roast pheasant. For those of you who soak your grains already, I was curious as to why you used salt instead of a cultured or acidic addition. Let soak for 1-2 hours. 2 Tbs. Stir in about 3/4 of a cup of non-iodized table salt or about 1 cup of kosher salt per gallon of brining liquid until it's dissolved. Does salt water make wounds heal faster? ... 3 /12 c. water. Prepare either a wet brine or dry brine to retain moisture and add flavor. The 5 Most Common Wild Game Cooking Mistakes. I've hunted mushrooms out here in CA for over 20 years and these threads were a first for me hearing about the salt. Soaking the bird in cold water helps remove excess blood. Salt to water ratio opinions can vary widely, but a good rule of averages and one that is easy to remember is one cup of salt to one gallon of water. Drain the water and pat the pheasant dry. Mix the brine solution in the container by using 1/2 cup of kosher salt or 1/4 cup of table salt for every 1 quart of water. 8 cups of water . Soak grouse, pheasant, quail, and partridge carcasses in cold water for one to two hours to remove excess blood. Did the same thing with milk and buttermilk with no difference between … If you add a little bit of kiwi fruit it helps to break the strong muscles down. Create a brine with the salt and enough water to cover the pheasants in a large bowl. Takes some of the "gaminess" out. 2 or 3 bay leaves (We also use cut up limes, oranges, berries, or other fruits that are in the kitchen at the time). I have left deer, geese, ducks etc in salt water for up to three days, changed the water daily. For example the Aztecs would soak pumpkin or squash seeds in salty water and then, sun dry them. Also do you recommend any casseroles? Sally Fallon answered here. If you haven't tried it yet, soak game birds AND fish overnight in the fridge in a glass or pyrex bowl in enough salt water to cover whatever you are soaking. Unless you have hunted it yourself, in all likelihood, the pheasant you get in the store or from a local butcher is the farm-raised variety. Store any unfrozen meat in the refrigerator and use it within two to three days. After soaking, rinse pheasants under cold water and place in a large glass or plastic bowl with the remainder of the ingredients except the chicken broth. More. Which liquid mixture to use is one of the most debated topics of hunters over the last century. Store the wild pheasant in a refrigerator for up to 3 … When soaking nuts, why is the salt … However, you can prepare venison, or deer meat, in such a way that the gamey flavor is removed by soaking it in water … 2 Tbs. Everyone has an opinion as to what works and what doesn't. Despite all the benefits salt water can give to the wound healing, it is important not to use it carelessly, as soaking your open wound in the ocean might instead lead to an infection. The bottom line is: just use water, no salt; it extracts too much out of them, especially for a 6 or 8 hour stretch. We soak deer liver and heart in salt water, but that's to get all the blood and "stuff" pulled out of the meat. One of the best methods to eliminate the gamey meat taste is to soak it before freezing. The warm water will neutralize many of the enzyme inhibitors and increase the bioavailability of many nutrients, especially b-vitamins. “Q. 1. Fill a sink or cooler with cold iced water to cover the pheasant and soak it for up to 2 hours. That is why we recommend using a brine to soak your chicken in a salty water mixture prior to putting it on your smoker to make sure your pheasant retains moisture during the long and slow smoking process. chicken bouillon. How to Brine a Chicken for Roasting or Smoking Brining a chicken for roasting or smoking is much like grilling or frying. After the bird thawed, I noticed several large areas of blood with one covering most of the left side of the breast. The proper ratio is 2 tablespoons of salt to 4 cups of water. Soaking the meat in salt water helps keep it moist when you are cooking it. And any reason why it is soaked in whatever? by Georgia Pellegrini - Wednesday, May 16, 2012. Since pheasant is a wild game bird, it will be more lean than other meat you are used to smoking. Other things can be added to the brine. Warmer water will also allow the salt to dissolve more quickly than cold water.