WaterfowlForum.Net

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.

I almost always just breast them out.

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Olly wrote:I almost always just breast them out.

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This.

Westie25 wrote:

Olly wrote: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.

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

Just breast them out usually.

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.

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.

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

Ain't that the truth.

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.

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

Got to let them hang over night.

So, is that considered brining...

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

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

I'm sure it's not