Quote:
Originally Posted by MaXXis85
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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I have heard of this also but never tried it either. Can't be any different than hanging a deer in a cooler for a week. That meat is so much better than meat that was in an ice chest.