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The Water Cooler
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Smoked pheasant?
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<blockquote data-quote="dennishoddy" data-source="post: 3694347" data-attributes="member: 5412"><p>As has been said, pheasant is very lean so it dries out quickly. Brine or inject at least 24 hours ahead of cooking so the injectable’s can disperse throughout the meat. </p><p>Wrapping in bacon is just about a requirement unless you baste during the cooking process. Use a meat thermometer taking it to 165 and your done.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3694347, member: 5412"] As has been said, pheasant is very lean so it dries out quickly. Brine or inject at least 24 hours ahead of cooking so the injectable’s can disperse throughout the meat. Wrapping in bacon is just about a requirement unless you baste during the cooking process. Use a meat thermometer taking it to 165 and your done. [/QUOTE]
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