Age meat, or just smoke?

A place to share recipes for the ribeye in the sky.

Age meat, or just smoke?

Postby birdfood » Thu Dec 31, 2015 4:27 pm

Going to attempt to smoke a whole goose.

Fresh plucked & cleaned. Should I let let the carcus rest in the fridge a week, or just drop it on the smoker this weekend?
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Re: Age meat, or just smoke?

Postby fisherhunter460 » Sun Jan 03, 2016 5:00 pm

My brother usually soaks his a for a day or two in water to help draw out the blood, then he smokes them. He is working with the breast only.
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