I have butchered 2 birds so far, 1 at a time, and am pretty comfortable with my equipment and the process.
This year I need to butcher about 15-20 birds, old hens and extra cockerels, and am unsure about how to do say 4-5 birds at a time single handedly.
I don't have anyone to help, like maybe one person doing the killing and gutting and the other scalding and plucking......
....or even better would be 4 people, each working one station, but that ain't possible. I'm thinking the stations are kill, scald, pluck and gut then into the chiller. Final rinse and storage could be done by one person inside later.
I'm thinking it's best to just cage the chosen birds the night before and take each bird all the way thru all the stations one at a time then start at the beginning with another?
If anyone who does their butchering alone could share their experience/technique, I would be grateful.
TIA
This year I need to butcher about 15-20 birds, old hens and extra cockerels, and am unsure about how to do say 4-5 birds at a time single handedly.
I don't have anyone to help, like maybe one person doing the killing and gutting and the other scalding and plucking......
....or even better would be 4 people, each working one station, but that ain't possible. I'm thinking the stations are kill, scald, pluck and gut then into the chiller. Final rinse and storage could be done by one person inside later.
I'm thinking it's best to just cage the chosen birds the night before and take each bird all the way thru all the stations one at a time then start at the beginning with another?
If anyone who does their butchering alone could share their experience/technique, I would be grateful.
TIA