I have read about people aging their ducks. What is the best way to do it without the meat spoiling?
Definetly going to give it a try, thanks.duckblind1982 said:I got this process off another forum so I can't take all the credit. I did it on goose and it turned out awesome. This was the first time I could eat goose like a steak and liked it. It should work with ducks too.rebelp74 said:I have read about people aging their ducks. What is the best way to do it without the meat spoiling?
First, I always soak my game in vinger and water for a couple days. I used to do salt but by buddy from NC turned me on to vinger and I think it works better than salt. After a couple days of soaking and all blood has been remove from what you can tell I rinse with cold tap water and try and squeeze all the water out.
Next, I trim out all blood clots, fat and sliver skin. Pat dry and put them on jerky trays and place in refrigerator. I use the jerky trys b/c this will allow air to circulate through. I do this for 5 days and each day I flip them over and pat dry. After 5 days some of the edges might get a little hard and dark if you want you can trim these off.
Day 5 I either cook these or freeze them until I'm ready. I like slicing them thin add some steak seasoning and cook hot and fast. Like mentioned before these tasted like steak!!!
Your welcome let me know how you like it... Next go around I was thinking about soaking it in dales on day 4 and day 5 make kabobos.rebelp74 said:Definetly going to give it a try, thanks.duckblind1982 said:I got this process off another forum so I can't take all the credit. I did it on goose and it turned out awesome. This was the first time I could eat goose like a steak and liked it. It should work with ducks too.rebelp74 said:I have read about people aging their ducks. What is the best way to do it without the meat spoiling?
First, I always soak my game in vinger and water for a couple days. I used to do salt but by buddy from NC turned me on to vinger and I think it works better than salt. After a couple days of soaking and all blood has been remove from what you can tell I rinse with cold tap water and try and squeeze all the water out.
Next, I trim out all blood clots, fat and sliver skin. Pat dry and put them on jerky trays and place in refrigerator. I use the jerky trys b/c this will allow air to circulate through. I do this for 5 days and each day I flip them over and pat dry. After 5 days some of the edges might get a little hard and dark if you want you can trim these off.
Day 5 I either cook these or freeze them until I'm ready. I like slicing them thin add some steak seasoning and cook hot and fast. Like mentioned before these tasted like steak!!!