CARE & HANDLING of WATERFOWL Part 3 of 3
By CHRIS FIEDLER
TRANSPORTING - Transportation packaging from picking shed to final destination is best in plastic bags. Carry several plastic garbage or Zip Loc bags for this use. Discard to the wrapping used to transport the game from picking shed to final destination. Do Not wash to reuse plastic bags or foil or even heavy trash bags. PLACE TRANSPORT PACKAGING IN THE GARBAGE.
STORAGE - Never freeze game without picking or skinning and washing clean. Trim by cutting away all fat and inedible parts of the bird before packaging for freezing or immediate cooking.
IMMEDIATE USE - Store in refrigerator at less than a temperature of 45 degrees F for NO MORE than 3 days. Store raw meat on a solid plate, covered with plastic wrap on the bottom shelf of the refrigerator. NEVER use the same plate for other raw meat or other prepared foods without washing with detergent. Raw meat will contaminate fresh or ready-to-eat foods.
AGED MEAT - Waterfowl meat kept in refrigerator for 72 hours is considered “aged”.
FREEZER WRAP - All waterfowl should be double sealed. The wrapping should be moisture resistant freezer designed - containers, plastic wrap, plastic bags, etc. When using a plastic re-sealable freezer bag, double bag. Freezer burn damages the texture and taste of waterfowl. Waterfowl is best not stored past one year. After a year the meat loses its taste.
DO NOT CONTAMINATE - When washing, cutting and/or preparing for cooking or storage. Wash your hands, utensils, cutting boards, counters, sinks, bowls, colanders, etc. with detergent soap. Raw meat will contaminate other foods.
RECORDING - After wrapping meat, write on the package - date, name of game and piece of meat (whole, half, breast, thigh, etc.) and number of projected servings. Store in no more than six (6) servings for a family of 4 and four (4) servings for a family of two.
AMOUNT STORED - Avoid placing more meat in the freezer than will freeze solid in 24 hours.
BEST METHOD OF LONG TERM STORAGE - All birds should be double bagged. The best method is to place birds or parts in containers, cover with water and freeze in ice. Freeze serving amounts.
THAWING - Waterfowl should only be thawed in the refrigerator. If thawed in the refrigerator it can be re-frozen, if frozen prior to 72 hours. If thawed in the microwave, waterproof container under running cold water the meat can not be re-frozen unless cooked. Meat should be cooked within 48 hours of thawing if thawed in refrigerator. Any other way must be cooked immediately. NEVER thaw at room temperature.
THAWING TIME - Thawing in the refrigerator can require 2 days. Place a pan under the thawing meat to catch any dripping during defrosting.
See part 2 of this series here!
The Soft Grip Poultry Shears are the best waterfowl shears on the market today. Stainless steel, 4-1/2 inch cutting blades, padded scissors grip. See them in the Cooking Items section of DUCKNGOOSE.COM.
Have a safe and successful hunt!
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