This may sound dumb, but I am nearly wussing out of slaughtering. I think once I get over the first bird hump, I will be fine. I have been a hunter since I was a child. I was raised killing animals for meat. However, I have never raised animals on my own and then killed one before.
I may be having a bit of "momma" syndrome lol
Anyone else ever have this issue?
I am also finding mixed messages about the proper cut of the jugular. Do I have to cut on one or both sides? How deep is it? Where specifically is it really, side or front and under jawbone or ear?
Also, does anyone have a sure-fire way to ensure the meat will be tender/juicy regardless of the recipe I will use it for? I have read a lot about how free-range or old birds are tough.
ADD: when feeding scraps (gizzard, heart, etc. ) to my dogs, is it necessary to cook them first if they are fresh?
I may be having a bit of "momma" syndrome lol
Anyone else ever have this issue?
I am also finding mixed messages about the proper cut of the jugular. Do I have to cut on one or both sides? How deep is it? Where specifically is it really, side or front and under jawbone or ear?
Also, does anyone have a sure-fire way to ensure the meat will be tender/juicy regardless of the recipe I will use it for? I have read a lot about how free-range or old birds are tough.
ADD: when feeding scraps (gizzard, heart, etc. ) to my dogs, is it necessary to cook them first if they are fresh?
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