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Brining Grouse for 24 hrs in salt water before freezing?

canadianbacon

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Im looking to freeze all my grouse and save em for one big batch. I want to blead them in salt water for 24 hrs then freeze. I figure this will draw water into them avoiding getting dry and draw out some spruce grouse taste.

I plan to also soak them in milk during defrosting as well over night before cooking.

Any thoughts?
 

chef jimmyj

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Poultry is frequently brined before freezing. VacPac them for the best quality...JJ
 

crazymoon

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CB, Not sure about spruce grouse as they are protected here. For ruffed grouse I just clean and wrap in saran wrap and vacuum seal, they are just as tasty 6-7 months down the road as they day they were shot.
 

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