INGREDIENTS
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dove breasts
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buttermilk or heavy whipping cream
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bacon slice for each breast
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jalapeno(s) sliced 1/4” thick
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cheese sliced 1/4” thick
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black pepper or seasoning of choice
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1/4 cup apple, cherry, or pecan wood
DIRECTIONS
We recommend letting your dove breasts soak in buttermilk or heavy whipping cream for at least 2 hours, ideally over night, to reduce the gaminess.
To prepare the dove breasts, cut through the connective tissue with a knife, and use your thumb to peel the meat away from the breast bone.
Season the dove breasts lightly with pepper or a little of your favorite dry rub. Then, lay a slice of jalapeno and a slice of cheese on each piece of dove meat.
Wrap each dove breast, jalapeno, and cheese bundle in a slice of bacon. If needed, you can secure it with a tooth pick, or put several of them on a skewer.
Using a little cherry, apple, or pecan wood, smoke for 1 hour at 225° in your SmokinTex smoker.
For medium-rare dove breasts, cook to an internal temperature of 135°, or to around 145° for a medium finish.
