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Plate ‘em up

So everything is the same except for the fish?
You’re going to have to elaborate.
Saw it in the BHA magazine right before we left and picked up the stuff last minute on the way to camp. Couldn’t find marble rye north of the border, but everything else was the same.
 

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20230723_135453.jpg A limit of wood ducks. These were a dry aging experiment starting at 2 day dry age, then 3 and 4 day. 4 day is more tender which makes sense. Flavor profile is equally as good between the 2 day and 4 day. I know there are still variables in this experiment that can't be undone i.e.. cooking variations, and individual bird variations. But the 4 day bird is noticeably more tender even being slightly more cooked than the 2 day bird. Food for thought FWIW.
 
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