Dry Aging Waterfowl

[Crashin' Bait]

I've heard of hanging deer in a cool place to age but, a friend told me to do this for 3-5 days with my ducks and geese (whole with guts in). He swears that this makes the meat tender and decreases the gamey flavor. Does anyone have any experience with this? I'm a little cautious about hanging whole ducks because they might spoil.

[lor]

I generally clean mine the next day cause I'm just flat tired from ducking.
On the extreme, I've let my ducks hang for up to 3 days in a cold uninsulated garage and noticed no spoilage in the meat.

[steelhead22]

I "heard" the same thing, but I'm not going to try it...ever.

[Clamman]

Very common practice in may areas where the temperature stays relatively cold. I know some old Scandinavians who hang them for no less than 5 days. They say they pluck and debone better.

I personally hang them for at least 36 hours before I clean them. Never had an issue of spoilage or smell.


Clam

[FeatherDuster]

I gut mine before aging. If the digestive tract has been shot through you could have spoilage issues. I always age the carcass for at least three days between 42 and 33 degrees. I toss a damp towel over the meat and check it every day if I had to skin them. This is the same for any bird. My grandmother was from eastern B.C. and used to hang the birds by the head outside -- when the body fell off they were ready to cook. Aged fowl is more tender, milder, and leaves the bone easier.

[Snug 2]

When I have the opportunity, I gut them and hang them for 2 or 3 days. No problems. I would add that good dry air flow is a must. If you are hanging them in a damp spot, put a small fan in there to increase the circulation.

[steelheadslayer]

I just lay them on the concrete garage floor breast up for a day or 2 and then clean them. Works OK and I've never had spoiled meat. I don't leave em more than overnight if the temps aren't low.

[redfish89]

I usually hang them in my garage for 2-4 days before i clean them.

[shinnookums]

I've had mixed results with hanging. Birds with more holes in the cavity especially in the guts spoil much faster. Temperatures have to be very precise and generally the Portland area is too warm for proper hanging. I've found if you clean your birds and leave them in a plastic bag in the refrigerator a week or so before you eat them tenderizes them too and there's no worries of spoiling.

[duckboy]

I keep em on the garage floor for about 3 days... that concrete slab is always around 40* and the meat does taste different than eating a fresh killed bird.

There are enzymes in the meat which break down some of the compounds which may lend to a gamey flavor.... but the long and short of it is, they are game, and should taste gamey...

I think they taste better after 3 days or so aging.

[Crooked Hook]

This is interesting. I may have to try this. Makes sense to me, except for not gutting. The temperatures are supposed to stay low enough for awhile that it should work fine.

[Chesapeake]

I've heard about hanging them guts and all for 3-5 days but never tried it. I have a walk in cooler so temps wouldnt be a problem. Maybe I'll have to give it a try.

For the most part I just clean them and then leave them in the fridge for half a week before eating or moving them to the freezer.

[Bait Bucket]

Originally Posted by Crashin' Bait

I've heard of hanging deer in a cool place to age but, a friend told me to do this for 3-5 days with my ducks and geese (whole with guts in).

I bet he has bad breath too.