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 Post subject: Smoked bird
PostPosted: 26 Oct 2010, 13:08 
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Professional Trapper
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Joined: 19 Oct 2010, 09:36
Posts: 1019
Location: Girard, PA
Can use grouse, pheasant, quail, and even chicken

marinade:
(3/4) cup lemon juice
(2) tablespoons of paprika
(2) teaspoons of garlic salt
(2) teaspoons of oregano
(3) teaspoons of salt
(1/2) teaspoon of black pepper
half a stick of margarine, melted

Mix all ingredients together and marinated meat over night. I also baste every hour during smoking with remaining marinade. I've found that bone in/skin on is best for in the smoker. I just peel skin back before I marinade then pull skin back over once in the smoker.

I smoke with mesquite or hickory at 225F for about 3 to 4 hours. The time really depends on what birds and their size. I just smoke them until internal temp hits 170F. You don't want to go any longer or it will be a bit dry.


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 Post subject: Re: Smoked bird
PostPosted: 13 Dec 2010, 17:15 
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Trapper
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Joined: 31 Oct 2010, 11:33
Posts: 94
Location: Michigan's U.P.
That sounds fantastic.


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