Recent content by osbmail

  1. osbmail

    GRAPHIC PICS of my day learning to caponize

    Frasier episode 252 he makes a remark about Capons.Funny I actually know what he talking about.:D
  2. osbmail

    Chicken recalls thoughts

    yes I agree guess It was a bit of joke about Goverment it is really up to people using the products but I think there is a for sure need for education on this subject.
  3. osbmail

    Chicken recalls thoughts

    I have read of a couple chicken recalls in the news lately did not pay much attention but they catch my eye.Since we raise all the chicken we eat no need to check barcodes or any like that.Now in my mind may or may not be true I believe that the chicken I raised has less of bacteria and other...
  4. osbmail

    Resting meat birds

    Figuring you probably iced them down when you butchered them. I would guess that they are fine. Proceed with your nose frist if it passes that test.Cook to proper temp test using a temp. gauge.I had a over scalded bird that got tore up in plucker thawed it out the other day didn't pass smell...
  5. osbmail

    GRAPHIC PICS of my day learning to caponize

    I figured 100 years ago someone that was good making capons made some spending by caponizing others chickens.Dont know about the legal aspect of it.I would be willing to do it if I was skilled at it.The problem is that you need early sexing of chicks and food withheld for the right amount of...
  6. osbmail

    Impacted crop

    Thanks to everybody that has contributed to this thread or any impacted crop threads I think my bird going to make it.If so I will have fixed both sour and impacted crops thanks to everybody on this forum.
  7. osbmail

    GRAPHIC PICS of my day learning to caponize

    I got to weigh one of my Capons today.At 13weeks it weighs 3.5lbs.I thought that was pretty good.I caponizied it 7weeks ago they have been free ranging for about 3 weeks.I had one that got a impacted crop.Been trying to getting it feeling better and back out on the range.
  8. osbmail

    GRAPHIC PICS of my day learning to caponize

    Good luck with your last one.I would skip the ice pack deal the less time you are messing with them the less they should stressed.Seems like time you could be spending getting done so they can eat.
  9. osbmail

    GRAPHIC PICS of my day learning to caponize

    I don't figure 9 weeks would be to old but I think 6weeks would be better to start with.I am not a expert though.
  10. osbmail

    GRAPHIC PICS of my day learning to caponize

    I been working on 5 birds every morning and this morning I came across something That was frist a dark testicle not black but very close.the other side was normal yellow color.Kind of weird got 5 more to do tomorrow than I will be done with this batch.
  11. osbmail

    Processing Chickens: Mucus in the Beak

    I would not worried probably just from being hang upside when killed it.Did you withhold food for 24 hours.
  12. osbmail

    GRAPHIC PICS of my day learning to caponize

    I have seen that video only 2 things he takes a long and no reason to sew them up.Otherwise he seems to do good.
  13. osbmail

    Ground rooster

    Chicken skin seams to work good.Its just easier for me to to skin older birds with the pin feathers.I rent a plucker when I have large number of birds to do otherwise skin.I also butcher my own pigs so I usually have a good bit of pork fat on hand.
  14. osbmail

    Ground rooster

    When grinding meat texture is very important it makes the difference between good burger (or sausages) or poor mealy burgers.Salt and fat are the next most important. Meat should be semi frozen and ground twice through a course plate.Also a some filler helps make your sausage juicy.I don't think...
  15. osbmail

    Ground rooster

    Yes I just ground up 3 of years and a half old roosters.This is what I did skinned them than cut wings and feet off than cut in half with shears to get to the inside than picked out the heart, liver,gizzards and testicles.bag them them in ziplock bags.Fried up the insides for a very good...
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