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Don't try this with a ringer...
#4872223
12/29/13 01:42 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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OP
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Re: Don't try this with a ringer...
[Re: Guy]
#4872230
12/29/13 01:45 AM
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Joined: Sep 2010
Posts: 61
swellcat
Outdoorsman
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Outdoorsman
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Posts: 61 |
Looks very good . . . but . . . tap water? Seasoned brine, one would think.
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Re: Don't try this with a ringer...
[Re: Guy]
#4872236
12/29/13 01:48 AM
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Joined: Jan 2010
Posts: 23,830
beaversnipe
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Fracking tap waters works best.
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Re: Don't try this with a ringer...
[Re: swellcat]
#4872266
12/29/13 01:58 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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Looks very good . . . but . . . tap water? Seasoned brine, one would think.
I have experimented with brine a lot and never seen much difference. But I have never done season brine, I would like to try that. I read something about brine, that it first draws water out, then over time (maybe 24 hrs) it draws water back in, so that right there kinda put me off brine. But plan tap water works fine I tell you that.
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Re: Don't try this with a ringer...
[Re: Guy]
#4872281
12/29/13 02:04 AM
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Joined: Aug 2013
Posts: 391
Going Green
Bird Dog
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Bird Dog
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That looks cooked perfectly. A seasoned brine and you'd def be able to do this with a ringer!
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Re: Don't try this with a ringer...
[Re: Going Green]
#4872297
12/29/13 02:12 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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That looks cooked perfectly. A seasoned brine and you'd def be able to do this with a ringer! What's your secret ringer brine GG?
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Re: Don't try this with a ringer...
[Re: Guy]
#4872316
12/29/13 02:23 AM
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Joined: Aug 2013
Posts: 391
Going Green
Bird Dog
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Bird Dog
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No secret really, anything you want it to taste like- first step is to get your salt mixture right, so you get the reverse osmosis like effect like you already described. I drop an uncooked, whole, uncracked, egg in water and add kosher salt until it floats. Then I'll add some rosemary, or other aromatics, some garlic salt, brown sugar, black pepper, etc.
The key is the time- it takes a good 8hrs for it to work right like you described. The process will draw out the off flavors from the meat and the reabsorb flavors from the seasonings you've added.
I usually save all my ringers/blue bills for the sausage pile. They're no mallard or can, but if you do em right, they're nothing to scoff at!
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Re: Don't try this with a ringer...
[Re: Going Green]
#4872368
12/29/13 02:48 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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I'll say again, don't try with a ringer.
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Re: Don't try this with a ringer...
[Re: Guy]
#4872376
12/29/13 02:51 AM
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Joined: Aug 2009
Posts: 1,384
Toledo
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Looks good.
Tried the brine and thought it altered the flavor too much. Prefer water.
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Re: Don't try this with a ringer...
[Re: Toledo]
#4872471
12/29/13 03:32 AM
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Joined: Sep 2010
Posts: 61
swellcat
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_____
So, the point of plain tap water is to deliberately dilute (water-down) the flavour of the meat?
What is the goal with plain tap water?
_____
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Re: Don't try this with a ringer...
[Re: Guy]
#4872474
12/29/13 03:34 AM
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Joined: Sep 2013
Posts: 778
TxHunter96
Tracker
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Tracker
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No, it's to draw out blood from the meat
Any creature in my vicinity that possesses an explosive penis is going to be killed.
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Re: Don't try this with a ringer...
[Re: Guy]
#4872489
12/29/13 03:39 AM
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Joined: Nov 2009
Posts: 610
GreyDuck
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Looks very good . . . but . . . tap water? Seasoned brine, one would think.
I have experimented with brine a lot and never seen much difference. But I have never done season brine, I would like to try that. I read something about brine, that it first draws water out, then over time (maybe 24 hrs) it draws water back in, so that right there kinda put me off brine. But plan tap water works fine I tell you that. Blood is water soluble. Salt, because of osmosis, will pull water soluble proteins and blood out of the duck breast. That removes your gamey taste which is nothing more than congealed blood. It's next to impossible to bleed out a duck and the breast is very vascular. I think it's impossible for blood to be reabsorbed back into the breast after it has been pulled out. And don't worry about salt "drying" out the meat. Over-cooked duck meat becomes dry because it does not have fat. That's why bacon is good for cooking duck. My salt water soaked Ringers taste the same as a Mallard.
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Re: Don't try this with a ringer...
[Re: TxHunter96]
#4872493
12/29/13 03:40 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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No, it's to draw out blood from the meat Yeah that is true, but I have not seen a lot of difference here either, run clear water over the meat and no soaking is fine based on my experience...
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Re: Don't try this with a ringer...
[Re: TxHunter96]
#4872495
12/29/13 03:40 AM
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Joined: Sep 2010
Posts: 61
swellcat
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Outdoorsman
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med rare, like a filet mignon. . . . aged 4 days Props for those elements. An acquaintance suggests stuffing with figs and cream cheese and baking to only rare . . . (and I'd add hot chile, too). _____
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Re: Don't try this with a ringer...
[Re: GreyDuck]
#4872528
12/29/13 03:54 AM
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Joined: Dec 2005
Posts: 35,618
Guy
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My salt water soaked Ringers taste the same as a Mallard.
What kinda whisky you drink?
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Re: Don't try this with a ringer...
[Re: Guy]
#4872624
12/29/13 04:49 AM
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Joined: Nov 2009
Posts: 610
GreyDuck
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My salt water soaked Ringers taste the same as a Mallard.
What kinda whisky you drink? I'm more of a beer guy. But if I am forced, I do like Crown.
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Re: Don't try this with a ringer...
[Re: swellcat]
#4872631
12/29/13 04:55 AM
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Joined: Jan 2007
Posts: 1,652
Ridn9high
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_____
So, the point of plain tap water is to deliberately dilute (water-down) the flavour of the meat?
What is the goal with plain tap water?
_____ I soak my duck breast in water for a couple days to help draw out the blood.
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Re: Don't try this with a ringer...
[Re: Guy]
#4872686
12/29/13 05:48 AM
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Joined: Dec 2008
Posts: 12,295
Cody Malone
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HF Whitetail / Exotic / S. African Safaris
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Re: Don't try this with a ringer...
[Re: Guy]
#4873001
12/29/13 03:32 PM
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Joined: Aug 2009
Posts: 4,370
kindall
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This is how I cook ringers. Slice breast in half Place breast in either milk or butter milk. Combine ingredients below. 2 cups flour 1 Tablespoons paprika 1 Teaspoon mace 1 Tablespoon black pepper 1 Tablespoon salt 1 Teaspoon allspice Coat in flour mixture and cook in a deep fryer (don't pan fry) 2-3 minutes. I haven't found one person that can tell its a ringer when cooked the way.
Shopping with your husband is like hunting with the game warden. Experience is what you get, when you didn't get what you wanted.
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Re: Don't try this with a ringer...
[Re: kindall]
#4887140
01/04/14 08:15 PM
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Joined: Dec 2005
Posts: 35,618
Guy
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Re: Don't try this with a ringer...
[Re: Guy]
#4887142
01/04/14 08:16 PM
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Joined: Dec 2005
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Guy
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"Dad that is too much corn!!" He sure ate it all tho... I may play a trick on my son and cook him a ringer like this, not tell him and see if he notices.
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Re: Don't try this with a ringer...
[Re: Guy]
#4887149
01/04/14 08:21 PM
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Joined: Dec 2005
Posts: 35,618
Guy
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Last time I cooked ringer, I did duck jerky and it was good. I cooked it side-by-side with puddle duck so I could test on others... Duck Jerky
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