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Old 11-30-2012, 10:57 AM
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MaXXis85 MaXXis85 is offline
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Join Date: Jun 2012
Location: Leonville, LA
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I haven't tried it yet, But i have read about Dry aging your fowl. Basically let them sit in the refrigerator for about 5-7 days in an elevated pan to allow the blood to drip out of the meat. I enjoy the wild taste of duck, but my wife does not. I will get around to doing it one day.
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