Quote:
Originally Posted by Jimboy
Hanging them in a cool place for a few days with guts in, lets all gut juice drain to the bottom of the body cavitiy ,then meat will not marinate and will tender up too.
When cleaned right away , the meat dont drain the same , much better , and also the way of the old veteran pioneer duck hunters.
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I've hunted with old timers and newbies. I've heard about hanging ducks by the neck till the body fell off. I've heard about hanging them for days to ripen. I've killed ducks all across Canada and can honestly say I never met a person who does this, or who has ever eaten a rotting duck.
I'm not saying it's not true, only that I haven't seen it.
If there is anyone on this board who has actually hung ducks to ripen for days and then eaten them , please show pics, or it didn't happen.
"Rotting Ducks" sounds like a good name for a band. OMG!!! Would that make it a duck band.