Processing the kill

[teb]

Not sure if this topic has been brought up, but
What way do you guys usually process your waterfowl kills?
I know it depends, so whats the way do you do it most of the time.

I've been taking the breast/leg meat and making jerky with almost everything I bag.

[Olly]

I almost always just breast them out.

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[Westie25]

I almost always just breast them out.

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This.

[Bootlipkiller]

I almost always just breast them out.

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This.

Very frowned apon around here by the old timers but I breast most out and do tacos or bacon wraps. But if I get a big fat sprig (this happens regularly Assa) I'll pick it whole body for the BBQ.

[Redbeard]

I try and go half and half. But I won't breast out a fat juicy duck. All geese except specks get breasted

[goodkarmarising]

Just breast them out usually.

[QH's Paw]

I like to skin a goose and boil all the meat off the bones and make BBQ samiches.
I give alot of ducks to people who like them.

[Flightstopper]

I really want to try to dry age some ducks this year. Just making sure I have the right process to avoid the mud butt.

[jehler]

Pluck puddlers and skin divers. Usually keep the breast, legs and thighs. The condition of the bird, the weather and level of alcohol consumption all play a part into how much care goes into the cleaning process. There has been hunts where jr has skinned and gutted 18 birds and harvested hearts solo

[JGUN]

Ain't that the truth.

[teb]

What about when it comes to gutting the bird. Do you guys gut close to the kill, or let it stew til after the hunt?
I know it's smart to pluck before gutting to help with the mess.

[jehler]

I let them stew, not for more than a few days though

[Bootlipkiller]

Got to let them hang over night.

[teb]

So, is that considered brining...

[assateague]

No. Brining is pickling something in salt water & vinegar, and/or spices.

[teb]

Are you sure it's not letting the meat stew in its own guts...

[jehler]

I'm sure it's not