srspower Posted September 13, 2016 Report Share Posted September 13, 2016 (edited) This was our second ever batch of cold smoked Woodpigeon using aged Oak sawdust. It really transforms the meat Edited September 13, 2016 by srspower Quote Link to comment Share on other sites More sharing options...
Dasher Posted September 13, 2016 Report Share Posted September 13, 2016 Great video, if only more folks realized how tasty smoked pigeon was. I only ever hot smoked pigeon but I'm keen to try your cold smoke first method to compare results. One question if I may; how much difference does resting the smoked product for a few days affect the product? I'm not organised enough to plan that far ahead, I just smoke and scoff ASAP! One tip if you fancy a change is to smoke over dried Bay leaves, but just let your neighbours know what your doing thought as it smells like a massive herbal party! Quote Link to comment Share on other sites More sharing options...
srspower Posted September 13, 2016 Author Report Share Posted September 13, 2016 You let it sit just to ensure it all dries out i think. In theory after that it will keep for years if kept dry. It is a long process! Bay leaves sound a great idea i will give that a go, i have a haunch of venison in there at the moment. Quote Link to comment Share on other sites More sharing options...
eastdevon Posted September 13, 2016 Report Share Posted September 13, 2016 Woodpigeon as is taste great but so going to have a go at this method! Quote Link to comment Share on other sites More sharing options...
rabbit_stu Posted September 14, 2016 Report Share Posted September 14, 2016 This looks fantastic. Really must get round to trying out some smoked meats Quote Link to comment Share on other sites More sharing options...
John_R Posted September 14, 2016 Report Share Posted September 14, 2016 How long, and at what temperature was the final step in the oven? Quote Link to comment Share on other sites More sharing options...
srspower Posted September 14, 2016 Author Report Share Posted September 14, 2016 (edited) How long, and at what temperature was the final step in the oven? It was 90 degrees I put all the info in the video description. This looks fantastic. Really must get round to trying out some smoked meats You definitely should, you can do all kinds of stuff even mussels with mozzarella cheese on them Woodpigeon as is taste great but so going to have a go at this method! I have always liked Woodpigeon but not any more than many meats but this method transforms it completely. So far Woodpigeon has smoked better than anything else my Dad has put in there. Edited September 14, 2016 by srspower Quote Link to comment Share on other sites More sharing options...
John_R Posted September 14, 2016 Report Share Posted September 14, 2016 It was 90 degrees I put all the info in the video description. Ah, there it is! Thank you. Quote Link to comment Share on other sites More sharing options...
ollie Posted September 14, 2016 Report Share Posted September 14, 2016 That looks really good. Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
Big Al Posted September 15, 2016 Report Share Posted September 15, 2016 Looks really good - I've tried hot smoking before but never cold. Thanks for that. Quote Link to comment Share on other sites More sharing options...
aga man Posted September 15, 2016 Report Share Posted September 15, 2016 Interesting film srs, the pigeon looks delicious. Great to see the banter between you and your old man! Quote Link to comment Share on other sites More sharing options...
JDog Posted September 15, 2016 Report Share Posted September 15, 2016 I enjoyed the video, the father and son banter, the interesting smoker arrangement, the enthusiasm and the fact that you were going to offer the farmer some. I did however take a sharp intake of breath when you described the first batch out as 'like leather'. Your father would have done the same. Quote Link to comment Share on other sites More sharing options...
HunterFarmer Posted September 15, 2016 Report Share Posted September 15, 2016 Looks great! Does the smoker have to be built inside a building? Might consider building one myself Quote Link to comment Share on other sites More sharing options...
srspower Posted September 17, 2016 Author Report Share Posted September 17, 2016 I enjoyed the video, the father and son banter, the interesting smoker arrangement, the enthusiasm and the fact that you were going to offer the farmer some. I did however take a sharp intake of breath when you described the first batch out as 'like leather'. Your father would have done the same. I didn't mean it in a bad way! But yes I can see how that was a bit cheeky! Once the season starts I am going to try smoking Pheasant crowns, my Dad says it comes out pretty well. Quote Link to comment Share on other sites More sharing options...
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