Try this Pheasant Teriyaki Sticks #1 recipe, or contribute your own.
Suggest a better descriptionMix ground pheasant and pork sausage.
Combine teriyaki package and water, mix well.
Add water mixture and mustard seeds to ground meat.
Extrude into 17 mm casings.
Lay out single layer on rack on cookie sheet.
Dehydrate in 150-160 degree oven/smoker until desired dryness.
Turn oven/smoker up to 175-200 and heat until internal temperature reaches 165 degrees.
Cool Immediately in oven or water batch.
Package and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 144 | ||
Calories from Fat: 112 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 32.7mg | 10 % | |
Sodium 311.8mg | 11 % | |
Potassium 122.4mg | 3 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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