Fat four.

[Hammer Gun]

I have heard of aging beef, but hanging a bird by the head till the body rots off? I don't know about that, Gary

[stumpstalker]

Isn't it natural enzymes, and not bacteria, that is supposed to do the tenderizing?

But how does one manage to have the former without the latter?

[Setter Man]

Originally Posted by Gary Carmichael Sr

I have heard of aging beef, but hanging a bird by the head till the body rots off? I don't know about that, Gary

Chef Milos of the Golden Mushroom told me the same thing: hang them until they fall away from the heads. He also told me he aged venison until there was mold in the body cavity.

I’ve tried to “age” grouse but after a couple of days the meat started to turn green and that made me a little squeamish.

[6pt-Sika]

Originally Posted by Gary Carmichael Sr

I have heard of aging beef, but hanging a bird by the head till the body rots off? I don't know about that, Gary

My grandfather worked for Marion DuPont Scott most of his life . At one point she had a chef she had brought over from Italy . Mr. Joseph as he was called would hang chickens ducks geese or any other fowl by the neck outside behind the kitchen . When they fell down he said they were ready to be cooked . I was very young when he was still cooking but I still remmember seeing the birds hanging . Now whether they’d been drawn or not I don’t know .