Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
jarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
rebelp74 wrote:jarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Sous vide is the best!
jarbo03 wrote:rebelp74 wrote:jarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Sous vide is the best!
Tonight was the best waterfowl I've ever eaten. The corned goose has a lot to live up to.
rebelp74 wrote:jarbo03 wrote:rebelp74 wrote:jarbo03 wrote:I'm pumped. I also pick the best and tender meat for cooking, the tougher ones I save for jerky.
Put some duck in the corning brine last night, only be for one day, gonna sous vide it tonight. Bet it turns out great.
Sous vide is the best!
Tonight was the best waterfowl I've ever eaten. The corned goose has a lot to live up to.
My favorite thing to do with sous vides is blacken it and eat with hollandaise.
jarbo03 wrote:Anticipation is building, tomorrow will be a week.
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
3legged_lab wrote:jarbo03 wrote:Anticipation is building, tomorrow will be a week.
You think that will be long enough to cover up the mud taste?
jarbo03 wrote:3legged_lab wrote:jarbo03 wrote:Anticipation is building, tomorrow will be a week.
You think that will be long enough to cover up the mud taste?
Jimbo assured me it was, only one way to find out.
jarbo03 wrote:My sweet dick, this shit is good!
assateague wrote:It is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.
assateague wrote:It is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.
sws002 wrote:assateague wrote:It is delicious. I'm very happy that capt posted up this recipe in the first place. I use the hell out of it.
Do you usually just eat it straight?
assateague wrote:I used the recipe from the OP, I think.
Gallon water
5 1/2 tbs tender quik
3 tbs pickle spice
Cup brown sugar
3 bay leaves
3 smashed garlic cloves
3 tbs kosher salt
Bring to a boil for 15 minutes, let cool to room temp. Then I divide it up in 2 gallon ziplock bags, throw in the meat, squeeze out the air, and put in the fridge for a week. Take the meat out, cover with a couple inches of water, add 2 tbs pickle spice, bring to a boil, then simmer for 3 hours.
It sounds more time consuming than it is. I did it with goose and a venison roast, and both were delicious.
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
rebelp74 wrote:Yeah I have a yacht, suck it bitches!
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