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As per @BostonDelendEst 's idea to consult the River Cottage Meat Book, I have - and elarned that the ideal is to hang "long legged" (i.e. intestines in) for about a week for max tenderness.
1/ A fine idea! Prob not either of these. #1 is going to be plucked & gutted tomorrow, then into sous vide before being pan fried for dinner Saturday. #2 will hang for ~1 week then be roasted.https://twitter.com/PineWoodsRunner/status/943903120161234947 …
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3/ these are Tolousehttps://twitter.com/PineWoodsRunner/status/943903389737537536 …
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4/ This looks amazing; I will have to try it, maybe later this winter.https://twitter.com/PineWoodsRunner/status/943904555250733056 …
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Well, smoked goose is delicious - here's my favorite recipe in case you're interested. I promise this can't go wrong: https://www.youtube.com/watch?v=h9hHqH4VC24 …
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