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#2973187 - 10/08/12 04:32 PM Dove Meat Question
14 Point

Registered: 11/06/09
Posts: 9790
Loc: Memphis

content Online
I traveled a lot after the dove opener, and am worried I might've ruined some of my dove breasts. I usually brine my dove in the fridge for a day, then freeze them. Since I was running around like crazy, I never got around to "properly" storing my dove. So rather than taking the time to freeze the birds, I'd end up changing out the water every evening for about a week. Not a problem, I've done it before with no issues.

This time, I apparently didn't add enough water, and a number of the breasts were exposed to air during their salt bath. Granted, they were in a very cold refrigerator the entire time, the exposed meat got very firm and dark in color.....they didn't get funky, but almost like the exposed meat had been "dry aged". They really resembled a steak that had been dry aged in the cold for a week.....dark, firm, drawn up, and deeply red-brown in color.

Any concern? They don't have a spoiled odor, and except for their appearance, no other problems to note.
Everything important in life was learned from Mary Jo Kopechne.

#2973207 - 10/08/12 04:42 PM Re: Dove Meat Question [Re: TAFKAP]
10 Point

Registered: 08/22/06
Posts: 2698
Loc: Bartlett, TN

They've been in a refrigerator (unfrozen) for over a month??

That doesn't sound too good. Others may have differing experiences, but my limit was always a week.

If I mis-read your post, forgive me - it sounds like you killed your doves on September 1st (dove opener).

As far as the air exposure goes, I might test-cook one to see if the flavor was impacted on the drier portions of the meat. If it's not so great, perhaps you could trim that part off and salvage it within some gumbo or stew.
I'm hungry and tired. Don't poke my belly.

#2973763 - 10/09/12 12:32 AM Re: Dove Meat Question [Re: Crosshairy]
14 Point

Registered: 11/06/09
Posts: 9790
Loc: Memphis

content Online
Nope, just a long-delayed question.

Cleaned dove went into the brine and stayed there for no longer than a week. They've been frozen since then.

But there were a small number of them exposed to the cold refrigerator air, not submerged in the brine.

So at worst, a few have "dry aged" spots on them. I didn't have time to nitpick, so after a week of brining (changing the water daily), they went into the freezer. It's time to start eating them, and I'm just curious. I'll cook a few this week to see if I've hit on a "dry aging" gold mine.
Everything important in life was learned from Mary Jo Kopechne.

#2974026 - 10/09/12 08:46 AM Re: Dove Meat Question [Re: TAFKAP]
12 Point

Registered: 04/03/11
Posts: 7284
Loc: Shelby County, TN

I wouldn't worry about them from a health standpoint. Might just be a little dehydrated where exposed. Try to rehydrate them by soaking them in water after defrosting.
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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