Originally Posted by Beer can
Ahh, rigger...Never gave it a thought, I've always just cooled then froze rabbits and poultry, never gave it a thought. I have heard some leave their chickens in the fridge for a few days before freezing, say it makes them more tender, didn't realize it's because of rigger. I've been brining them lately.
Deer I've always waited a week, hung in the garage if the temps good. If it's freezing or too warm I quarter them up and put them in garbage bags in our extra fridge. Waiting a week on venison definitely helps a lot.
I've dry aged venison a few times when the temp is good. Makes them super tender and tastier, but more work and some waste filleting the crust off the outside.
And I personally never thought about the time that I was draining blood, taking feet off, de-feathering, and gutting the carcass as probably part of THAT sixteen hours at 16C (60F) pre rigour setting in! I always choose an non-blustery day (make a big feathery mess) when Rick will be away (he don't make a good killer, er witnesses to carnage, eh!) to do the dastardly deeds. Now I don't want it so cold your fingees won't work...but not a hot stifling time either. Funny how what I do naturally by processing a "carcass" would fit that 16 hours at 16C...I don't do the dunk in ice water where you are attempting to chill it quickly. I run a bird under cold water after plucking to clean it up, but that is no ice bath.
I also DRY pluck which many don't...nothing more disgusting to moi than that "WET DOG" smell of a scalded/blanched carcass to handle or trying to avoid burning my fingers ... yetch! NO thanks. If you time your putting by to when the birds are easy to pluck dry, it is no more work as I have tried both and chose dry over wetted. If you time during a moult where pinfeathers are forming, what a nightmare that can be, especially with waterfowl.
Never used an automated plucker, maybe that is where you hafta do the wet scalding...dunno.
Never tried wax either and heard that is nice as you can roll all the feathers off, you heat the wax up again, strain out the extras and may use it again to save costs.
I was a tom boy so read Big Red by Jim Kjelgaard...anyone else a fan?
Remember the movie, probably done by Disney...I forget the details...but please leave me to my delusions thanks.
For some reason I remember something about maybe the main character's (thought he was an orphan...makes no sense now!) sister dating a duck hunter...sure was a daffy duck hunter...he was so proud to bag a duck and then he hung the duck by the webbers in a cool porch and said the duck was ready when it rotted off its legs (didn't he plan to have dinner with this gal and his Mama too?)...course Big Red (I think) harvests the dead duck, runs off with the dinner...at least in my old mind I think this is how it went. Not sure because in my mind, letting a bird dog consume the quarry, wouldn't that be a no-no? Oh well...
I cannot imagine hanging the duck till it rots off its feets...blah.
Mighta come from another book in the series, like Outlaw Red or Irish Red. Were fun books to read.
Originally Posted by perchie.girl
But pressure cooking is an excellent option for older tougher meat of many types.
Yeh totally remember the pressure cooker Mom had on the stove...past the worry of the dang thing blowing...many a cheap cut of meat was made palatable by the pressure cooker.
Kinda like "pulled" meat...pulled pork, beef, chicken...all has me laughing...how dainty and quaint to make it sound like its some sorta "common sewer" dish when in reality, cheap cheep cheap piece of meat cooked long and slow--in some cases in that pressure cooker too.
Originally Posted by Alaskan
WHY would the university of Texas be doing meat/slaughter research???
That has got to be loopy wrong.
Now, if that info had come from A&M....
Aren't they the one and the same...big place Texas but yeh, thought University of Texas WAS A&M...
Oh well, plead ignorance as not my country...
They call themselves "Texas A&M University" so I guess me trying not to type some steps ended with confusions... Never any saving grace, always gotta type it all out...agh...