Spices and seasonings

[8SteelTown]

Ask someone how they season their game meats, they tend to have some pretty set ways. Keep it simple is the normal go to. My buddy found this spot in Temecula that does custom mixes. If you're ever by Old Town, stop by and check out what you can create. Tried one of my quail with this mix. Very good!

 

[ilovesprig]

Sounds good.............Great stuffing stuffer.............

 

[topher1111]

What place is that in old town? I live in temecula wine country.

 

[8SteelTown]

What place is that in old town? I live in temecula wine country.

Old Town Spice & Tea Merchants

spiceandteamerchants.com

 

[SurfNHuntSD]

Looks good. Bet that would make a fine brine also.

 

[8SteelTown]

Looks good. Bet that would make a fine brine also.

Got a couple mallards this morning. Going to age them in the fridge for a few days and try this in the brine. Trying to find that previous thread on it. Any of you fridge ager guys... Thought I remember someone saying they just put the duck in a paper bag and age it whole for like 4-5 days.

 

[SurfNHuntSD]

Looks good. Bet that would make a fine brine also.

Got a couple mallards this morning. Going to age them in the fridge for a few days and try this in the brine. Trying to find that previous thread on it. Any of you fridge ager guys... Thought I remember someone saying they just put the duck in a paper bag and age it whole for like 4-5 days.

I think there was a thread about aging venison.. not sure though. If you're familiar with Hank Shaw he had a recent post on his site about hanging pheasants and grouse to age. Might help for your mallards. I thought of trying it on quail but they always taste fine fresh. The idea of putting ungutted birds in a fridge for a week plus always seemed like russian roulette to me but a lot of people swear by it I guess.

 

[8SteelTown]

Looks good. Bet that would make a fine brine also.

Got a couple mallards this morning. Going to age them in the fridge for a few days and try this in the brine. Trying to find that previous thread on it. Any of you fridge ager guys... Thought I remember someone saying they just put the duck in a paper bag and age it whole for like 4-5 days.

I think there was a thread about aging venison.. not sure though. If you're familiar with Hank Shaw he had a recent post on his site about hanging pheasants and grouse to age. Might help for your mallards. I thought of trying it on quail but they always taste fine fresh. The idea of putting ungutted birds in a fridge for a week plus always seemed like russian roulette to me but a lot of people swear by it I guess.

Thanks bud

 

[CaptJgray]

There are a lot of articles about fridge aging birds from 1-2 weeks and quite a few about hanging them somewhere cool.

my preference with ducks is 2 weeks in a brown bag in the fridge followed by 1 year in the freezer and then throw it out and replace it with quail or pheasant...

 

[MJB]

1-2 weeks in the fridge ungutted......just cut out any green flesh that shows up from the guts it's usually around the anus which you don't eat anyways. Makes them tender, moist and a good balanced flavor not stronger.

You guys know you can make your own rubs lots of good articles on spice combinations on line look up McCormick spices