“…dunk, dunk goose.” Does it get any better than that? I think not!
I’m glad I’m not the only one who thought of that.
RR
Exactly what I thought! Bricker is definitely wonderfully insane, not that anybody had any doubt about that.
And, the process with the wax, is that a Canadian Wax job as counterpoint to a Brazilian Wax job?
Bricker:
While your survival is impressive, logically it is no more convincing an argument than would be made by one who’d played russian roulette, survived, and used that as evidence to declare it safe.
As you are no doubt aware, meat tastes much better when it is aged, and there is nothing wrong with aging meat. There are two reasons why the bird (or any animal) should be cleaned before the aging process.
- Different types of flesh decay at different rates
- Bacterial contamination
The interior organs for the most part decay more rapidly than the relatively dense muscle meat. Inside any animal’s digestive tract are bacteria.
While hanging your meat uncleaned, you are counting on the coldness and the localization of the organs within the body cavity, separated by membranes to both slow down bacterial growth and protect the adjacent meat. Most of the time this works fine.
You however, do not know the status of the contents of the bird’s digestive tract or it’s general digestive health. If your goose ate a great big meal of fish a 6-7 hours before you shot it, that warm heated up fish has been sitting in its guts being attacked by bacteria. Even if you hang that goose the bacteria have such a primed head start that it will be likely they will infect the adjacent meat you are seeking to age. It will take several hours for the bird to cool after you hang it, giving putrification an even bigger jumpstart. As these bacteria produce gas, some of it may exit the regular body cavities, or it may find a blockage and increase pressure until it ruptures the membranes you were counting on to protect your meat. Once that happens decay is quick.
Even if all this doesn’t happen, you still run the risk of contamination when cleaning your bird after it has been hung. You run this same risk cleaning it beforehand, but it is reduced because decay is only in its incipient stages.
Or, as my old lady says “If you want me to eat your meat, you better make sure it’s clean.”
Oh…
And if you are a sportsmen and shot your bird out of the air, you certainly don’t know what ruptured internally when it fell to earth.
It may look fine…
You know what? You make a very convincing point.
I will submit an edit to the report, moving the cleaning step to take place before the hanging step. That has no real down side, and you make an excellent case that it’s an exercise of prudence.
Thank you for considering my arguments.
The hallmark of true intelligence is a flexible mind.
You must do a lot of yoga.