Pheasant, Quail, Chukar Jerky

[wildergamebirds]

  That's one of those "once you have the hang of it, it's simple" things.  Keep ruining them, eat your mistakes.  One day you'll be a pro at it.

[Britton Howe]

Bird Brained,

Keep in mind that just smoking is not the same thing as curing...

Understood - I'm using "Jerky cure and Seasoning" from Hi Mountain.  After cutting everything up and trimming the silver skin and fat off, I applied the cure and seasoning, let sit in fridge for at least 24 hrs, then it went into the smoker.

Thanks for the other tidbits too.  I'm trying to decide on the gamebird jerky if I can just cut the breasts into strips, cure/season, then smoke.  Or, if I will need to puree and get one of those caulking tube things and do it that way - I really hate to think of doing this, seems like it would be "processed" meat at that point 

That is the same stuff I use to make jerky. I have made pheasant, duck, geese and rabbit, deer jerky.