8SteelTown said:
SurfNHuntSD said:
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.