Jay C. White Cloud wrote:Dry aged for one week at about 35° to 45° (no higher than 55°) then marinated in your favorite flavors for another week and "jerk" slow or with smoke (cold or hot...your choice)
The soups and "bone broth" are also a wonder bath for this fine cuisine species.
You dry them?
Then what sort of marinade, I know only with wine...
I have done only soups....
This is a very fine red meat.
About diseases, I have heard that confined pigeons have worms... in their meat! Not in intestine, in the meat itself. I was told so by someone who saw it and threw away the pigeon with disgust.
Do you know what worm and if free range pigeons can have them?
And then, is there a way to cook them if they have worms? Can the wormy meat be eaten?