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#2976508 - 10/10/12 09:39 PM Hanging Game Birds
WMAn
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Registered: 11/05/10
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Loc: Williamson County

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I pulled out my copy of the LL Bean Game & Fish Cookbook. Reading through it, I came across a section discussing the hanging of undressed game birds. Has anyone ever tried this?

The recommendation was 3-4 days, hung undressed by the feet, outdoors with daytime temps no higher than 50, and nighttime temps no lower than 30. You could also place them undressed in the fridge or freeze them undressed. The book also discussed the french method of hanging birds till they fall from their own weight. Thoughts? Comments?
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#2976877 - 10/11/12 08:56 AM Re: Hanging Game Birds [Re: WMAn]
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Mud Dauber
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Hank Shaw's book discusses this in depth and explains the science behind it. I have not yet tried it, however.
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#2977044 - 10/11/12 11:04 AM Re: Hanging Game Birds [Re: Poser]
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Mud Dauber
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If memory serves, in Hank's book, he hangs the birds in his sausage curing fridge for 7 to 10 days at 55 degrees. Even though it sounds shocking, people have been doing this safely for thousands of years.
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#2977261 - 10/11/12 01:33 PM Re: Hanging Game Birds [Re: Poser]
Twinshooter
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I just don't know about that.
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#2977469 - 10/11/12 03:57 PM Re: Hanging Game Birds [Re: Twinshooter]
FULLDRAWXX75
12 Point


Registered: 01/29/07
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Loc: Adirondack Mtns, NY

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Here is a good article about it:

http://honest-food.net/2008/11/27/on-hanging-pheasants/

FDXX75
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#2977485 - 10/11/12 04:15 PM Re: Hanging Game Birds [Re: FULLDRAWXX75]
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Mud Dauber
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Posts: 13230
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 Originally Posted By: FULLDRAWXX75
Here is a good article about it:

http://honest-food.net/2008/11/27/on-hanging-pheasants/

FDXX75


That's exactly what I was thinking of.

All the bacteria and taste tests converge on two things: 50-55 degrees and 3-7 days. That’s your takeaway, folks.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2977500 - 10/11/12 04:26 PM Re: Hanging Game Birds [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6260
Loc: Adirondack Mtns, NY

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 Originally Posted By: Poser
 Originally Posted By: FULLDRAWXX75
Here is a good article about it:

http://honest-food.net/2008/11/27/on-hanging-pheasants/

FDXX75


That's exactly what I was thinking of.

All the bacteria and taste tests converge on two things: 50-55 degrees and 3-7 days. That’s your takeaway, folks.


50 degs seems to be the magic temp. with 7-10 days the best range for hang time.
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#2977897 - 10/11/12 08:58 PM Re: Hanging Game Birds [Re: FULLDRAWXX75]
WMAn
8 Point


Registered: 11/05/10
Posts: 1222
Loc: Williamson County

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: Poser
 Originally Posted By: FULLDRAWXX75
Here is a good article about it:

http://honest-food.net/2008/11/27/on-hanging-pheasants/

FDXX75


That's exactly what I was thinking of.

All the bacteria and taste tests converge on two things: 50-55 degrees and 3-7 days. That’s your takeaway, folks.


50 degs seems to be the magic temp. with 7-10 days the best range for hang time.


Fulldraw,

Have you ever tried this?
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#2977906 - 10/11/12 09:00 PM Re: Hanging Game Birds [Re: WMAn]
WMAn
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Registered: 11/05/10
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It is becoming clearer to me that if a person is serious about doing this or aging meat of any type, you need a dedicated fridge for that purpose only. This maybe something I have to work on next year.
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#2977933 - 10/11/12 09:07 PM Re: Hanging Game Birds [Re: WMAn]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6260
Loc: Adirondack Mtns, NY

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 Originally Posted By: WMAn
 Originally Posted By: FULLDRAWXX75
 Originally Posted By: Poser
 Originally Posted By: FULLDRAWXX75
Here is a good article about it:

http://honest-food.net/2008/11/27/on-hanging-pheasants/

FDXX75


That's exactly what I was thinking of.

All the bacteria and taste tests converge on two things: 50-55 degrees and 3-7 days. That’s your takeaway, folks.


50 degs seems to be the magic temp. with 7-10 days the best range for hang time.


Fulldraw,

Have you ever tried this?


No, sir
I have seen it done and read about it, I was just forwarding the article for the others to read.

FDXX75
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#2977939 - 10/11/12 09:10 PM Re: Hanging Game Birds [Re: WMAn]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6260
Loc: Adirondack Mtns, NY

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 Originally Posted By: WMAn
It is becoming clearer to me that if a person is serious about doing this or aging meat of any type, you need a dedicated fridge for that purpose only. This maybe something I have to work on next year.


I have an extra 'fridge in my garage I bought used, just for cooling/aging venison. I can adjust to temp. to just the right temp. and walk away for 7-10 days. I can vouche for the difference that makes in the final outcome of my meat.
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#2978731 - 10/12/12 11:07 AM Re: Hanging Game Birds [Re: FULLDRAWXX75]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9658
Loc: Memphis

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I read about that prior to the dove hunt this year, but I read equally as frequently about the importance of removing the entrails as quickly as possible.
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#2992213 - 10/21/12 08:13 PM Re: Hanging Game Birds [Re: TAFKAP]
WMAn
8 Point


Registered: 11/05/10
Posts: 1222
Loc: Williamson County

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Looks like Hank Shaw just updated his post on hanging pheasants. Here you go:

http://honest-food.net/2012/10/20/on-han...ardener+Cook%29
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