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Cold-Smoked Game Birds

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14741
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    Posted: 03 November 2006 at 17:36

Cold-Smoked Game Birds

The techniques described below can also be used for small game such as rabbits. Birds smoked in this manner have a firm, dry texture and are often served as an appetizer.


·        2 quarts spring water

·        3/4 cup pickling salt

·        1/2 cup brown sugar

·        1/4 cup maple syrup

·        3 Tbsp. white wine vinegar

·        1 Tbsp. pickling spice

In medium ceramic, glass or plastic mixing bowl, combine all brine ingredients, stirring until salt is dissolved. Add birds. Place a small ceramic plate on top of birds to submerge them completely. Brine birds in refrigerator at least 8 hours or overnight, turning once.

Remove birds from brine; pat dry. Air dry for 1/2 hour. Smoke according to manufacturer’s instructions; upland game birds (use apple or alder) for 2-3 hours, ducks (use cherry or hickory) for 3-4 hours.

Heat oven to 350 degrees. If birds have skin on, roast uncovered until desired doneness, about 1 hour. If birds have been skinned, cover them with cheesecloth that has been saturated with butter, or with slices of bacon. Serve birds hot or cold.

TasunkaWitko - Chinook, Montana

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