I am looking for a way to improve my curing technique/recipe for dove breasts or any other small meat snack (Mods please do not move to wild game section).
Currently, I start with clean, boneless breast halves. I cure them overnight - 24 hrs using a dry application of Morton's Tenderquick. I then rinse, dry, season, rest, then put on the smoke for an IT of 145.
The end product is a nice, somewhat tender (meat can be a little chewy) and flavorful piece of meat that will last quite a while in ziplock bags (like jerky).
I'm wanting to improve the tenderness a little by using raw pineapple juice for its bromelain and flavor. I'm thinking there should be just enough bromelain to break down the tissue just enough without making it mushy.
The big question is, should I marinade in the pineapple juice before curing, after curing, or use the TQ as a wet brine and incorporate the juice into the brine?
Is there enough bromelain in one pineapple to be effective considering the size of the breasts?
Cured and resting.
Delicious take-anywhere snacks..