[cfree5119]

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

 

[StevenL]

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)

 

[cfree5119]

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

 

[3200 man]

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:

 

[StevenL]

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.