Billy. Posted March 12, 2009 Report Share Posted March 12, 2009 I was having a little think and I searched the net and there is very little on this, so I thought I'd ask. Has anyone ever tried to cure pigeon meat? I would like to try this, as I imagine it would taste fantastic. However, I don't have the first clue how to do it! Any tips? Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 12, 2009 Report Share Posted March 12, 2009 Lee is probably the man to answer that... Lee? Quote Link to comment Share on other sites More sharing options...
tiercel Posted March 12, 2009 Report Share Posted March 12, 2009 Do a google for making biltong. Quote Link to comment Share on other sites More sharing options...
fo5ter Posted March 13, 2009 Report Share Posted March 13, 2009 found this http://www.wikihow.com/Make-Beef-Jerky dont see why pigeon can't be used, sounds delicious Quote Link to comment Share on other sites More sharing options...
Billy. Posted March 13, 2009 Author Report Share Posted March 13, 2009 found this http://www.wikihow.com/Make-Beef-Jerky dont see why pigeon can't be used, sounds delicious Nice one sounds easy. I'll make some when I next shoot some pigeons and post it to you Quote Link to comment Share on other sites More sharing options...
amateur Posted March 15, 2009 Report Share Posted March 15, 2009 A South African pal makes his own beef biltong - delicious - in his own home-made, 40-watt lightbulb powered drying cabinet. I ask him for the the design if you like Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted March 16, 2009 Report Share Posted March 16, 2009 The lightbulb-design (along with some top recipes) can be found in the Preserved cook book here LS Quote Link to comment Share on other sites More sharing options...
Skippy Posted March 17, 2009 Report Share Posted March 17, 2009 There is an article and design for a drying box for making jerky in this months Bushcraft magazine! http://www.bushcraftmagazine.co.uk/ Quote Link to comment Share on other sites More sharing options...
holly Posted May 7, 2009 Report Share Posted May 7, 2009 i did a couple of pigeon breasts last weekend , sliced into thin strips and marinated overnight in a mixture of teryaki sauce and asda smokey barbeque sauce + half a t spoon of chilli powder then placed in the dehydrator for 12 hrs it came out exellent i will certainly be using pigeon for my jerky in the future ( thats if i manage to shoot some) Quote Link to comment Share on other sites More sharing options...
PaulABF Posted May 7, 2009 Report Share Posted May 7, 2009 Made some yesterday with a similar recipe to hollycopter. Only difference was I used a fan assisted oven set to 50 degrees and left it in for about 6 hrs. Turned out lovely - meat is soft as butter with good 'jerky' flavour too. Quote Link to comment Share on other sites More sharing options...
henry d Posted May 7, 2009 Report Share Posted May 7, 2009 Made some yesterday with a similar recipe to hollycopter. Only difference was I used a fan assisted oven set to 50 degrees and left it in for about 6 hrs. Turned out lovely - meat is soft as butter with good 'jerky' flavour too. Thanks for the input Paul, I will give that a go !! Quote Link to comment Share on other sites More sharing options...
PaulABF Posted May 7, 2009 Report Share Posted May 7, 2009 No probs. Works just as well with beef too. Quote Link to comment Share on other sites More sharing options...
Neels Posted May 13, 2009 Report Share Posted May 13, 2009 Hi Have a look at http://www.biltongbox.com/biltong/ for a design of the box. I don't use a box, but I have a very dry, warm area in the house where I cure the meat (i.e. make biltong). All you need is some airflow, no humidity and a temp probably in the 16 to 20 deg C range- takes about 3 to 5 days depending on the thickness of the meat. I've not tried pigeon, but have done lots of beef and game. Oh, and don't keep it in the dark - mold loves that.... Traditionally biltong is made in winter in South Africa, which also happens to be hunting season , and you also don't have high heat, flies and afternoon humidity. We used to hang the meat under the eaves outside the house which gave it the breeze, lack of direct sun/heat and away from the kids and the dogs. If anybody have any questions I am happy to answer them - the recipe I use is the same as http://www.biltongbox.com/biltong.html and has been used with great success by my family for 3 generations Neels P.S. I have no connection to the site owner or the site that I referenced Quote Link to comment Share on other sites More sharing options...
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