doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Properly aged ruffed grouse

shrapnel, when you post a picture of your meal, with cucumbers on your salad, your credibility as to culinary taste is out the window. Hogs will eat anything, I mean anything. But, they won't eat cucumbers. You can throw cucumbers into a pen of hogs and they'll lay there til they rot.

Just kidding, my wife loves them. But ...... not me.

shrapnel: Fine looking elk meal. Just back from my latest hunting adventure and I have two animals to process. My son shot his first ever animal, a nice big cow elk.

You are right about cucumbers, they are only there for the picture, then sent over the table to my wife’s plate.

Thanks Ted. Just read up on dry brining and will start tonight. All I have is Morton's canning and pickling salt so hope it works.

You might want to use some brown sugar with the salt. I don’t believe the choice of salt matters all that much. The Missus has a spice mixture that goes with the dry brine, but, I don’t know what goes in it. Pepper for sure. I’d have to shake her awake, and a man has got to know his limitations.
Blend it up well, coat the bird parts and make sure to hold them at least a day, two is better, in the fridge.

Best,
Ted

.Wish I knew how much salt to use. I put on enough to make the six pieces look a bit frosty. Too late to sprinkle on some brown sugar?

I always blend it before hand, mix it up, dry, in a bowl and spoon it on.

Check your pms.

Best,
Ted

Dry brine:
1/2 cup salt. You can use Kosher salt, but, add 1 1/2 more tblsps.
2 tblsps Black peppercorns.
2 tblsps white peppercorns
2 tblsps garlic powder
1 tblsps light brown sugar
1 tblsps smoked paprika

Grind peppercorns finely. Blend ingredients by hand in a bowl. Sprinkle generously on bird. Allow to stand, in refrigerator for at least 1 but not more than 2 days. Roast.

Best,
Ted

Thanks. Now ready to roast. The six pieces, breasts, legs, wings, are ready today, but are skinless. How would you roast? LIke you, I have a rack for my roasting pan. Wrap in punctured foil?

Hal,
Geez, you got me on that one. The foil isn’t a bad idea at all, but, I haven’t tried that. What about parchment paper? I guess, were it me, I’d step the heat up a bit from what you are used to, leave the pieces unwrapped, so the fat can cook out, put my digital meat thermometer in the middle of the breast, and pull it out when it said 125-130, letting it rest for 15 minutes.
A roasted snow is a rare treat in my part of the world. Hope it goes well. Snows must not spend as much time digging and eating mollusks out of sewage lagoons as Canada’s do.

Best,
Ted

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Facing Windsor.