Separate tenderloins from breasts. In a medium bowl, mix cold water and Insta Cure No. 1. Feel welcome to add liquid smoke for that smoke flavor if dehydrating.
Soak tenderloins in water mixture overnight for no less than 12 hours and no more than 16 hours.
When ready to dehydrate or smoke, remove tenderloins from water and rub liberally with The Provider Covey or other favorite rub.
Add to the dehydrator for 3 1/2 to 4 hours at 140 for pheasant-size tenderloins. For slightly smaller birds—like ruffed grouse or chukar—dehydrate for 3 hours. For quail-size bird tenderloins, dehydrate for 2 hours. If smoking, 2 hours at 160 should be sufficient for rooster tenderloins; while 1 1/2 hours to smaller tenderloins works.
Let tenderloins cool for half hour prior to serving or sealing.
