Pumpgunner wrote:Dustin- I think that you won't really see a difference in taste until at least 5-6 days. I've never tried brining and then aging, just straight brining or just dry aging in the fridge. I ate some duck last night that had been aging for 5 days, it was good but not as good as the last ones I ate that had aged 7 days. Maybe you really start getting some benefit from aging after 5 or 6 days? I think I'm going to try for 8-10 days on the next one, we'll see how that goes.
well I got one more in the fridge just sitting there all tender and stuff
today makes 6 days, and I won't be able to eat it until AT LEAST tomorrow. (ducks unlimited banquet tonight! w00t) so we'll see, maybe I'll give it till Sat/Sunday and see how it goes?
It will of course be a skewed experiement, since as you pointed out, It did soak first in salt, but hey at least we have two comparrisons.