I was wondering do any of you cool the meat after butchering and then freezing or do you butcher and then put strait into the freezer im going to be butchering Cornish rocks at 8 weeks old some say they do some say they dont
cooling chickens before freezing
- Thread starter BirchHatchery
- Start date
I cool them in ice water.
We cool them first.
- Thread starter
- #4
just wonderd if it was a nessacity I raised a few bronze breasted turkeys butcherd them took them home threw them right in the freezer and they wernt tought at all but then again they roasted in the oven for 10 hrs 35 pound toms
I don't think it's the cooling that's important, it's the sitting time. I freeze mine after they're cooled, then, when I want to cook one, I'll take it out and thaw it in my fridge, which takes about 3 days. I believe that tenderizes is. Try that with your birds.
- Thread starter
- #6
maybe its the same way because I had to let them turkeys set about a week to thaw before they were cooked
Yes, that's the same. Then, you probably have to consider changing your cooking method. Even when you've done everything right, a home grown bird is tougher. They like moist cooking methods and brining, soaking them in cold salt water and herbs. I tend to stew mine and make stock with the bones. If you want to roast your turkey, try a roaster oven instead of your oven, or brine it and baste it a lot.
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