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What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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Dry aging

Mon Nov 18, 2019 7:50 pm

How many of you dry age your ducks and geese? How long? Salt? Anything else?

Re: Dry aging

Thu Nov 21, 2019 3:31 pm

here's a link for your question:
https://kosherdosher4.blogspot.com/2014 ... e-provence.
and another:
https://www.drybagsteak.com/recipe-arch ... salumi.php
I've got some of the Duck Jack and Fig Salami going and also the Spiced Rum Duck Prosciutto. Also made other dry cured sausages and Italian Lomo. So far everything has been positively "killer".
My youngest son in Oregon shot a Black Bear in his front yard this year. We're going to make a spicy sausage with most of that. (meaning it's going to be cooked to at least 160 degrees F internal temp just for safety)
download_20191121_122750.jpg
cleaned and bleached, ready for mount

Re: Dry aging

Wed Nov 27, 2019 8:29 pm

That salami recipe looks out of this world. My original question was more about dry aging before cooking to tenderize goose and duck but thanks for the links, pun intended, on the salami

Re: Dry aging

Sat Dec 07, 2019 7:50 am

My Father provided Ducks and Geese during the market hunting days to eateries in the bay area and in those days
(he tells me) the birds were gutted and drained , then hung by their bills for 5 to 7 days before delievery . His customers
prefered the longer they hung , the better as in his Cellar of the barn it stayed cool and relatively free of Flies .
The other thing was , these birds were easier to pick , their feathers would come off leaving clean skin after they were
singed and prepared for roasting . Aged meat has been the normal way in our home as far back as I can remember and
I have never had a bad meal from it , it's taste better ! :yes:

Re: Dry aging

Tue Dec 10, 2019 8:30 am

Here's a photo of a charcuterie plate my daughter in law built: clockwise from 3 o'clock we have Spanish Chorizo made with Oryx, Italian Soppresatta made with pork, Italian Lomo made with Antelope loin, and at the top it's Duck Prosciutto.
IMG_20191126_162649.jpg
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