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May be a stupid question for the experienced, but would hanging improve the texture/flavour in any way? If so how long?
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Hanging rabbit?
MultiQuote
#4
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Posted 24 May 2009 - 02:00 PM
runforyourlife, on May 23 2009, 10:35 AM, said:
Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it...
i have always just dealt with them within about a day. so do you gut them straight off thne hang them?
#5
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Posted 24 May 2009 - 02:00 PM
runforyourlife, on May 23 2009, 10:35 AM, said:
Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it...
i have always just dealt with them within about a day. so do you gut them straight off thne hang them?
#6
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Posted 25 May 2009 - 08:10 AM
gut them basically as soon as shot or whithin short period after , then hang em , i hang them for no more than 2 days anything after that i find them not to my taste...if i hang them in the chiller then 5 days no probs
sauer
sauer
#7
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Posted 26 May 2009 - 07:41 AM
in the summer months i would only hang them for a day
but the winter months or in the chiller i will hang them up to 5 day
which makes the meat alot whiter and not so chewey
atb
but the winter months or in the chiller i will hang them up to 5 day
which makes the meat alot whiter and not so chewey
atb
#10
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Posted 03 June 2009 - 06:23 AM
i dont hang i like to get them open so as to get all the shit out the pipes thats the one that runs through the back end,then soak in salt water to try and get rid of the stink and gut taste.
#11
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Posted 03 June 2009 - 08:26 AM
Our local game dealer collects within 5 days but insists that they remain fridged and un-gutted. Personally I gut on the day and hang for several days in winter but only one day in summer.
#12
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Posted 06 August 2009 - 03:09 PM
runforyourlife, on May 23 2009, 10:35 AM, said:
Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it...
salt them overnight
#13
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Posted 12 August 2009 - 11:26 PM
coneycatcher17, on Aug 6 2009, 04:09 PM, said:
runforyourlife, on May 23 2009, 10:35 AM, said:
Hang them for up to 5 days pal, especially if you are eating them, nobody wants meat with blood in it...
salt them overnight
gut em on the night / day . hanng 1day soak saltwater 4/5 hours then cook
#15
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Posted 20 August 2009 - 07:29 AM
if you want the meat really tender:
hang it for 2 days, then let the meat soak in buttermilk sold in tesco for 3 days, it will look gross when you take it out, but wash it off and that nasty membrane that covers the meat will have turned into cotton wool and the meat will be very tender, the natural enzymes in the butter milk start to break down the meat, and tenderizing it!!!
i learned this is south Africa when i stayed with a PH or a long weekend, they soak all their tough game meat out there!
i tried a direct comparison of wildebeest, that had, and hadn't been soaked, the difference was amazing! so i came back to the uk and tried it on rabbit!
hang it for 2 days, then let the meat soak in buttermilk sold in tesco for 3 days, it will look gross when you take it out, but wash it off and that nasty membrane that covers the meat will have turned into cotton wool and the meat will be very tender, the natural enzymes in the butter milk start to break down the meat, and tenderizing it!!!
i learned this is south Africa when i stayed with a PH or a long weekend, they soak all their tough game meat out there!
i tried a direct comparison of wildebeest, that had, and hadn't been soaked, the difference was amazing! so i came back to the uk and tried it on rabbit!