Kickin Wing Pheasant Jerky

• 1 pound pheasant breast
• 2/3 cup worchestershire sauce
• 2/3 cup soy sauce prefer Kikomann
• 2 ounces liquid smoke Mesquite
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chicken McCormick "Kickin, " seasoning
• 2 teaspoons seasoned salt
• 2 teaspoons peppercorns ground

1. Cut pheasant into thin slices.
2. Blend all ingredients into medium tupperware bowl.
3. Add pheasant pieces into bowl.
4. Put lid on bowl and set in refridgerator for 3-6 hours (pheasant marinates fast).
5. Turn dehydrater to 150F and let warm up for about 2 mins.
6. Place pieces onto paper towel-covered tray to absorb excess marinade.
7. Place pheasant pieces onto trays, leaving room between pieces for air.

pheasant breast, worchestershire sauce, soy sauce, liquid smoke mesquite, garlic, onion powder, chicken, salt, peppercorns ground

Taken from www.yummly.com/recipe/Kickin-Wing-Pheasant-Jerky-1659332 (may not work)