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Hang time


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#1 DTM

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Posted 14 April 2009 - 08:17 PM

How long do you find its best to hang your rabbit before cooking?

#2 hughgoldsmith

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Posted 14 April 2009 - 08:43 PM

I don't hang them at all. Paunch and skin ASAP, they then either go in salted water over night if cooking the next day or straight in the freezer.

Hugh

#3 red19s

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Posted 29 April 2009 - 11:25 AM

QUOTE(hughgoldsmith @ Tue Apr 14 2009, 21:43) <{POST_SNAPBACK}>
I don't hang them at all. Paunch and skin ASAP, they then either go in salted water over night if cooking the next day or straight in the freezer.

Hugh


Snap, exactly the same smile.gif

#4 riggers2647

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Posted 19 May 2009 - 12:26 PM

If you do not do something with the flesh asap it deteriorates quite rapidly. After around 2 days exposed to air, it starts to decompose, just ask my wife. I forgot one once,,, never again

#5 niteshooter2009

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Posted 21 May 2009 - 05:20 PM

i gutt and skin them the same day dont want any nasty smells around the shed then put into freezer if i aint cooking them the same day

#6 Guest_Mikey Video_*

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Posted 22 June 2009 - 03:37 PM

After shooting a rabbit i paunched it within 60 mins. then skinned and quatered it and left it in the fridge over night. cooked it the next day. fried some of it for a pasta dish and made a sort of stuffed roll from the belly flap and loin.

The legs tasted fine but the loin and tender loin smelled a bit like the guts and tased the same. (not that i have tasted guts but you know what i mean)

Did this happen because it was in the fridge and not the freezer or did i do something else wrong. Was it not paunched quickly enough.

Also as an aside. do you bother hanging a woody? and if you do hang a bird in the feathers. do you draw it out before hand?

#7 Rod

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Posted 01 October 2009 - 10:31 PM

Mikey,

From your post I think you missed out the bit about soaking it in salted water overnight, I soak mine in water but with a couple of teaspoons of lemon juice added then in the fridge overnight. Don't know if it's true but I was told the acid in the lemon juice breaks down the meat, same as pineapple and apples do with pork.

Rod.

Edited by Rod, 01 October 2009 - 10:31 PM.


#8 WeeJoiner

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Posted 03 October 2009 - 10:33 PM

I gut them as soon as i can, ie within minutes if poss but usually within the hour at the latest. I hang them for approx 48hrs in a cool place unless the weather is very warm then probably no more than 16 to 24 hrs. Never had any probs and they always taste great.

I think they are easier to skin if they have been hung.

Correct me if Im wrong here but i was under the impression that soaking them in salt water is what you would have to do if you dont hang them. Most cook books say soak them in salt water but they never seem to refer to hanging time ?!

I think the smaller they are the shorter the hanging time would be but I am no expert, just how i do it, any chefs out there with proffessional point of view ?



#9 nasher

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Posted 26 October 2009 - 06:16 PM

Thumb them out as soon as you have shot them, paunch as soon as possible, I soak mine in water with vinegar in over night, takes the strong flavour away I got the missus and kids eating rabbit after doing it like this

#10 bruno527

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Posted 26 November 2009 - 07:33 AM

QUOTE(hughgoldsmith @ Tue Apr 14 2009, 20:43) <{POST_SNAPBACK}>
I don't hang them at all. Paunch and skin ASAP, they then either go in salted water over night if cooking the next day or straight in the freezer.

Hugh


perfect !! same here.

#11 gerrybongo

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Posted 15 February 2010 - 01:14 AM

QUOTE(bruno527 @ Thu Nov 26 2009, 07:33) <{POST_SNAPBACK}>
perfect !! same here.

Yep me also, And i have in the past f**** up, Got it wrong thumbing then burst the urine sack open when gutting and that taints the meat and tastes rank

#12 kent

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Posted 15 February 2010 - 03:11 PM

Can't think of any good reason to leave meat soaking in salted water other than increase the weight slightly. Part of the reason to hang meat is to allow the meat to dry just a little making it better to handle / skin. It also tenderises the meat, allows the meat to truely brown off rather than steam in the pan and improves the taste

#13 Bob Johnson

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Posted 15 February 2010 - 04:58 PM

QUOTE(kent @ Mon Feb 15 2010, 15:11) <{POST_SNAPBACK}>
Can't think of any good reason to leave meat soaking in salted water other than increase the weight slightly. Part of the reason to hang meat is to allow the meat to dry just a little making it better to handle / skin. It also tenderises the meat, allows the meat to truely brown off rather than steam in the pan and improves the taste



Kent, soaking in salt water actually decreases the amount of water in the meat, the water being drawn from the meat to the water by osmosis. Water travelling towards the greater salt concentration.

#14 Brian Again

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Posted 19 February 2010 - 09:45 PM

If you soak it in salt water it tastes a little less like rabbit, which is a good thing in my opinion. Dogs can't tell the difference though.

#15 kent

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Posted 19 February 2010 - 10:36 PM

QUOTE(Bob Johnson @ Mon Feb 15 2010, 16:58) <{POST_SNAPBACK}>
Kent, soaking in salt water actually decreases the amount of water in the meat, the water being drawn from the meat to the water by osmosis. Water travelling towards the greater salt concentration.

Osmosis that happens to old fibreglass! think i will stick to hanging them as this also lessens water content and actually improves the meat

#16 steveh

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Posted 03 November 2015 - 12:44 PM

Don't bother hanging them at all. I clean mine out at the end of a hunt leaving the skins on,(save liver + kidneys) sometimes skin in the field if I have time. When home, thoroughly wash out skinned rabbits with salt water, bag individually and put in freezer for later. If eating same or next day just leave on a plate covered in cling film in fridge until ready to cook. Very simple really. 



#17 neil82

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Posted 03 November 2015 - 01:27 PM

one good reason to soak rabbit is down to the fact that a rabbit doesn't drink, gets all its moisture from its food which can lead to a build up of urea in the blood, soaking it draws out the blood removing the tang you sometimes get on it, paunch ASAP, skin off as soon as I get home, finnish clean and in the freezer within hours of shooting most of the time 






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