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how to freeze processed quail meat?

post #1 of 3
Thread Starter 

Hello all, 

 

I'm about to butcher a whole bunch of quail so I'm wondering what is the best way to freeze them?

Vacuum sealed? Frozen in water? Are there special bags for this? Etc.

 

Also, should I soak them in a saltwater brine before freezing?

 

How does the skin taste on a quail? I know I enjoy a roasted chicken skin on but i'm not sure if i've ever heard if quail skin is tasty or not. 

 

Are they easy to pluck?

 

How long do they store in the freezer? 

 

What are your fav. recipes?

 

Obviously, my whole post is pretty broad, so pretty much any comments regarding butchering/eating/storing quail are welcomed and appreciated! Thanks :)

post #2 of 3

I've been vacuum sealing for a long time but I'm about to try shrink wrap bags.

The 10X10 bags from the following site are for quail

http://www.texaspoultryshrinkbags.com/usa.html

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

Reply

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

Reply
post #3 of 3
Thread Starter 

Thankyou!

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