Hanging birds

That1uncle1776 said:
Has anyone actually got sick?
Click to expand...

I have not. I mean, it's not hard to tell if meat isn't fit to be eaten, & my hanging/aging birds have never gotten to that point. Not once. I can't say that aging birds affects the taste, but it definitely makes them more tender.
 
That1uncle1776 said:
Has anyone actually got sick?
Click to expand...

People get sick from food borne illness by the thousands in this country every day. If you've ever had a case of it from salmonella, e-coli, listeria, staph, or norovirus, you'd know it. And after an experience from it, you'd probably never forget it. I certainly haven't. Which is why I don't take risks with food anymore like this.

My experience was when I was 14. That's 30 years ago now. I'm not taking that risk ever again.

It comes down to personal risk. You might go your whole life without having an issue.
 
gim said:
People get sick from food borne illness by the thousands in this country every day. If you've ever had a case of it from salmonella, e-coli, listeria, staph, or norovirus, you'd know it. And after an experience from it, you'd probably never forget it. I certainly haven't. Which is why I don't take risks with food anymore like this.

My experience was when I was 14. That's 30 years ago now. I'm not taking that risk ever again.

It comes down to personal risk. You might go your whole life without having an issue.
Click to expand...
Ive worked on equipment in alot of chain restaurant kitchens. I dont go out to eat anymore
 
  • Sad
Reactions: gim
gim said:
I'm guessing the majority of you don't deer hunt. Imagine leaving the guts in a deer and hanging it like that.
Click to expand...
Thats what im saying but im not gunna pull the guts out and not take the meat on a bird. Id rather just dry age it like I did that goose breast
 
That1uncle1776 said:
Thats what im saying but im not gunna pull the guts out and not take the meat on a bird. Id rather just dry age it like I did that goose breast
Click to expand...
Here's what you do. Take a bird that you shoot in the next week or two and hang it by either the neck or feet for three days. If it's one that you hit with the 28 gauge and Molly has to run a half mile chasing him down the bank of Lewis and Clark lake all the better. If it's one you run across out goose hunting with the 12 ga. full choke and the pattern is centered, don't hang that one. Make sure the high temp for the day is under 60°, hang it in a shady garage or shed. You will not get sick. Then report if the meat is more tender or has more flavor.
 
A5 Sweet 16 said:
Feathers on, guts in. I prefer to hang them by the neck for 4-5 days in temps 55 & below. If warmer than that, I'll lay them in the fridge. That's not quite as good, because then blood/etc tends to pool where you don't really want it. If they're hung, everything tends to pool downward, NOT in the breast meat.
Click to expand...
Even with a leg shot?
 
From all the cooking literature it seems the most benefit would come from hanging older birds with denser/tougher meat. 5 days should show the most benefit. For some reason they all list the best temp as 50-55°. Of course I just let God set the thermostat and trust in him. Hanging birds at 34° probably doesn't have much benefit, other than you can pick your time to clean them when it fits in your schedule. There are a bunch of articles online if you search the subject.
 
You must log in or register to reply here.
Back
Top