I make the effort to tenderize harvested upland fowl and waterfowl during the butchering process and prior to packaging in the manner described below to ensure tender cuts of meat are ready for cooking when I pull them out of the freezer. I also want to ensure that I do not negatively impact the flavor of the meat with acids (such as lemon or fruit juices) or bases (salts) that may not be called for in all the recipes in which I may want to use them. The process I like to use is extremely cost-effective and takes less time and effort than some other tenderizing methods. It is a liquid-based method that will break down the collagen in muscle fibers, which then can be rinsed away so it does not negatively impact the flavor of your fowl. You can also use this method in conjunction with my “seven keys to the game” that are outlined and delineated in “Changing The Game” to further positively impact the tenderness and flavor profile of your harvested fowl, even sea ducks… to some extent.
Up to 10 percent (by mass) of meat (muscles) is collagen and its role is to provide “structural support” to the other soft tissue components that comprise the muscle fibers. Collagen consists of protein molecules that are made up of long chains of amino acids called peptides, which are woven together into triple helixes for strength. Each chain will contain one or more of the following amino acids: glycine, proline or hydroxyproline in addition to various other amino acids that are present to complete the sequences. So, the intent of tenderizing using my preferred method is to disrupt the structure of these peptides by using a simple solution that can then be rinsed away.
I use a dilute mixture of a weak acid and water to interrupt or break down these amino acid chains. Both liquids used in this process will contribute to tenderizing the harvested meat. First, amino acids are soluble in water. So, the process of breaking them down begins with submersing the meat into the water-based solution. White vinegar is a weak acid and will work to further disrupt the amino acid chains by altering their hydrogen bonds. (That’s as scientific as I’m going to get on this topic, folks.) Also, it’s important to note that the water used must be very cold. The cold water will initiate contraction of the muscle’s fibers, which will also retain some of the desirable moisture within the meat. Over the years, I have found that it is best to chill meat during the butchering process to contract the muscle fibers so they do not extensively contract during the cooking process. Submersing meat from fowl into very cold water is one, effective way to chill it so the muscle fibers contract prior to cooking and retain more of their natural moisture.
This tenderization effort should be undertaken after you make your “final” cuts. For example, if you intend on cooking and consuming duck breasts whole, just toss ‘em into the solution. If you are thin-slicing breasts or cutting them up in another manner as I would do for my “Twice-smoked Goose Jerky,” make those final cuts, then add the meat to the water-based solution.
The recommended mixture typically consists of three parts of water, one part of WHITE vinegar and some ice. A few cups of this mixture should be enough to cover your harvests. Always add the vinegar to the ice water. Stir, then submerge the meat and let it sit for 45 minutes to an hour. The water will become reddish. (This is some of the myoglobin which is the liquid you would typically find in the bottom of your defrosted package of meat, after it had leached out of the meat. It too is a protein and will also be disrupted to some extent by this tenderization process. This is because the water mixture also reacts with the myoglobin that remains in the muscle tissue via a similar oxidation process. It will result in a color change to the meat and in my opinion, may positively impact the flavor of the fowl.) Discard the water solution, rinse the meat, and repeat to further tenderize the meat. After the second soaking, rinse and dry the meat to stop the tenderizing process and remove traces of vinegar so as not to impact the flavor profile you are seeking to achieve. You can then package or cook with it after patting it dry.
Please note: soaking the meat longer than an hour or two may cause further breakdown of the collagen, which will result in the meat becoming too soft. So, as you would with cooking ingredients and times, be cognizant of how much white vinegar you use and how long you soak the meat. Using the ice water and white vinegar mixture as described, in the appropriate ratios and for the appropriate amount of time, will enable you to enjoy your harvested fowl without negatively impacting the flavor profile as some other tenderizing methods may do. It will save time and money and leave you with options on how you want to prepare each cut of meat. Isn’t biochemistry fun? Who ever thought it could have been applied to cooking and tenderizing wild fowl?
