John Harper
Super Nomad
Posts: 2289
Registered: 3-9-2017
Location: SoCal
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Palomas Ahumadas (a la cabrito)
In honor of mtgoat666, I thought I'd try and smoke up some of the doves I harvested over the weekend. Brine, wrap in bacon, smoke for an hour(?) at
200-220.
Brine: 1 qt water, 1/4 cup kosher salt, 1/4 cup brown sugar, teaspoon of garlic powder, onion powder (I used flaked onion), thyme, rosemary, pepper.
5 cleaned dove breasts into the brine for 6 hours:
Out of the brine:
Doves in a blanket:
Just finished in smoker, 1:15
Turned out nice medium rare:
Tasted delicious IMHO. The bacon was a bit smoky taste, but the doves were nice and tender.
John
[Edited on 9-8-2018 by John Harper]
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chuckie
Elite Nomad
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I think you will be disappointed, I did much the same thing last year when I had a bunch of hunters out.....Did 30-40 dove breasts....still tasted
like smoked liver....good luck
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AKgringo
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Location: Anchorage, AK (no mas!)
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So that's what they meant by smoking doves! I could never get one to light up.
If you are not living on the edge, you are taking up too much space!
"Could do better if he tried!" Report card comments from most of my grade school teachers. Sadly, still true!
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chuckie
Elite Nomad
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Lit the wrong end?
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Bubba
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Location: Pismo Beach, Ca.
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Those look tasty!
Making America Great Again
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Daventec
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Registered: 3-7-2019
Location: Tampa, Florida
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| Quote: | | So that's what they meant by smoking doves! I could never get one to light up. |
Same here, man. Same here.
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