Sorry for this long post - I got to wrambling, but I did at least put my tip first.
Another good tip: I use one of those cheap chopsticks - the wood ones that come joined such that you have to pull them apart, leaving squared off ends. I've found that a lot of shot holes appear closed up and difficult to determine if they are even a through shot. Use the pointy end of a chopstick on every shot hole to "figure out" the shot path. Pushing the first inch or two of the chopstick back and forth (under water or running water through the hole as you ream) usually opens up and cleans out a hole. And for especially bloody/bruised holes, push the chopstick all the way through until the larger, squared off end is within the shot hole (under water) then "twirl" the square end - the squared off aspect does a good job. By opening up all the shot holes with a chopstick, before soaking in saltwater, helps better ensure more blood is soaked out.
I've found almost nothing helps with a severely bruised breast - say one from a bird that fell a fair distance then hit hard on water or land. I've lightlly scored the breast to help during soaking, but sometimes they are just too bruised - I don't even want them used in my processed meat. (I'm not a big jerky fan, so I can't attest to how it may affect that, But I'd be inclined to think dried blood is still blood).
I don't like ANY blood in waterfowl as that's what gives it that livery taste. After 35 years of ducking, I've come to discover that even a bird that appears to have no shot in it, may have bruises and/or pockets of blood Iin between muscle groups). So I am pretty meticulous about cleaning.
Now for a biology tidbit(s): It's blood, and specifically the iron in blood, that gives it that livery taste . Think about it, liver is the blood cleansing organ; it's full of blood, and it tastes like.....liver. Do you know what the difference is between the "white" meat and the "dark" meat on a chicken/turkey? The more a muscle is used, the more blood is needed to supply that muscle with oxygen during use. Domestic fowl don't really fly (much at least); they do constatlly get around by walking. The legs/thighs are darker because they have more blood vessels in them verses the white meat. Now ducks, they fly hundeds of miles in a clip, their breasts are chock full of blood vessels.
I shoot, eat myself, and give away a lot of birds each season. I'll pick every bird I can to put in the freezer whole, but as soon as I run across even one pellot hole in a breast or leg area, I'll breast that bird out. I soak all my cleaned birds (whole or breasts) in a heavy saltwater, changing water several times over a day or two. Never, in 35 years, have I had birds taste salty because of it (though this did happen to me once with rabbits, and I'll never figure out why). I'll package up whole birds and "unhit "breasts, but any breasts with shot holes go in a bag marked butcher (to eventually be made into sausage, brats, etc.) and on those, I tend to cut away many shotholes anyway. I shoot enough that I can be pretty picky making sure the whole ducks and "eating" breasts I put in the freezer are prime; I'd hate to give someone some meat only to have it bloody or bruised. No wonder some people don't like ducks - if they get birds that aren't prepped correct to begin with.
Oh, and I take the breast meat that is going to be processed, and cut it into smaller strips and soak that in saltwater (over and over) to get rid of as much blood as possible. You'd be surprised how much more blood comes out. Ive had processed meat made using my analy prepped way verses a "friend" who just quickly breasts, rinses, then freezes his breasts...... then straight to the butcher. You wouldn't believe the difference.
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I just do it.......Duckin' Crazy!
They say there is "a fine line between genious and insanity". That's the line I live on.