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cold smoked pigeon cure

post #1 of 5
Thread Starter 
Any one out there ever cold smoke wood pigeon. If so what cure do you use and for how long do you smoke them for.
Will be using organic oak shavings.
Appreciate any sensible suggestions
post #2 of 5
As with any cold smoking a cure would have to be used, as food temps will be hovering in the 70-100° range for long periods of time. I'd be wary of cold smoking poultry/avian wild game even IF cured, however.

But if you must, I'd go with a curing brine, and the usual onion/garlic/rosemary/CBP type brine. When I do pheasant, I add some savory and a touch of lemon juice or white wine to this brine. But I ALWAYS hot smoke it. Never had ANY pigeon tho... don't think those types are even native to the northern USA.
post #3 of 5
I would think ALL oak is "organic". How could it be otherwise???
Not familiar with wood pigeon.
Am familiar with the common pigeons here, and they eat fine. SmokyOkie takes several while dove hunting. Says they are "just slow doves" icon_mrgreen.gif
post #4 of 5
I was wondering that too. Maybe it's the processing of the wood that is organic? As in no chem driers, anti-fungals, etc? Either that or he dosen't use trees growing over toxic waste dumps?
post #5 of 5
I have hot smoked a lot of pigeon breasts but have never cold smoked any. I tend to agree w/ RT, I would be a little nervous about cold smoking any poultry-too much time int the danger zone temp range. Have you considered curing w/ smoke flavor?
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