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I'll try one more time. For someone who cooks them differently than you and uses a dry method, brining can help keep the meat moist. Not everyone uses fat and sears. I often see people complaining about the meat being mushy. To me that is not because of bringing, that is more likely to be...

Why do you soak them in salt water?! Three things: Aging them is to get past rigor mortis. I think you understand that. Brining pretty much means salt and a wet solution, usually soaking in a liquid. The salt keeps moisture in, either water, natural juices, or stuff in the water. This is...

you guys can stop laughing at me The only laughing I do is from remembering some of the things I've done. We all have to start from somewhere. I butcher a lot of 5 to 6 month old cockerels. Maturity is what determines the size of the testes, not age. Cockerels hatched at the same time can...