So, we processed our first batch of 6 cornish yesterday and, of course, AFTER I stuck them in the freezer, I read that I should have left them in the fridge for a day or two first to let the rigor pass. Sigh. I love being able to raise our own poultry, but I feel like we still have so much to learn before getting it right.
I'm hoping that the meat won't be super tough even with the freezing. The birds were just 8 weeks old. Has anyone else frozen immediately and NOT had the meat get tough on them?
I'm hoping that the meat won't be super tough even with the freezing. The birds were just 8 weeks old. Has anyone else frozen immediately and NOT had the meat get tough on them?
