Dove Jerky

This traditional dove recipe delivers protein-packed snacks perfect for the trail. Using time-honored drying methods, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Traditional preservation meets small game

Artisanal Preservation This preparation adapts traditional jerky techniques to dove breast meat, creating premium snacks with intense flavor concentration.

Ingredients

• 2 lbs dove breast meat (30-40 birds)
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp each: garlic powder, onion powder
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 tsp liquid smoke
• 1/2 tsp curing salt

Traditional Jerky Method

1. Meat Preparation: Remove all fat and silverskin from the breasts. Partially freeze for easier slicing into thin strips.

2. Marination: Combine soy sauce, Worcestershire, honey, and spices. Marinate the strips for 12 to 24 hours.

3. Dehydration Process: Arrange on dehydrator trays without overlapping. Dry at 155°F for 4 to 6 hours.

4. Testing Doneness: The jerky is done when it bends and cracks but doesn't snap in half. Cool completely, about 20-30 minutes before storing.

Storage: Vacuum-sealed, keeps 6-12 months Premium Product: Market as gourmet jerky