"A refreshing blast to the full flavors of waterfowl!" Our Waterfowl Rub is the perfect balance of refreshing ginger & citrus with a hint of earthy pepper.
Just right for the full flavors of ducks and geese, also great on chicken, turkey, upland birds, and pork.
1. A fresh piece of meat needs to be dry aged in order to live up to its maximum potential, especially waterfowl. This is where you get rid of the "muddy or liver taste." 2. A frozen piece of meat needs to be defrosted as slowly as possible. 3. The breast and leg sections of meat should be cooked separately. There's no way you can cook both cuts of meat under the same conditions for the same amount of time and have both of them meet their maximum potential. Save the legs for other uses.
Each 3 oz. resealable pouch will season up to 20 lbs. of meat.
To understand Dry Aging, click here. (Reprinted courtesy of WildEats Enterprises & Chef John McGannon)
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