Recent content by TedSheckler

  1. TedSheckler

    Where is the jugular vein and carotid artery?

    I hate that my few posts around here are repetitive but I rarely see anyone else responding to knife questions. Bottom line a 600 dollar knife is no better than an 8 dollar chef knife after a certain point if you don't maintain it. The 600 dollar knife will hold it's edge for longer due to...
  2. TedSheckler

    Processing Day Support Group ~ HELP us through the Emotions PLEASE!

    IMO no method is better than another, It is entirely technique and tools. And of course proper and quick transporting/handling of the birds to their final destination. Do you make the effort to learn to sharpen your knife so it can cut through a frozen beef roast in a slice or two with little...
  3. TedSheckler

    butcher questions

    If you are able to have a lighted area have you thought of just doing them in the evening? If you are in the northern hemisphere your birds are probably calling it a day pretty early so you could just pull them one by one from the coop (Plus have your assistants on hand) and do the process in...
  4. TedSheckler

    Question about organ meat/ The Day

    I personally just put all the Necks, Hearts and Livers into a freezer bag right after butchering (I don't bother with the gizzards), Feet go into a separate bag for the dog but if you want to scald skin and de-nail them they can go with the organs...I then save the bones/carcass as they are...
  5. TedSheckler

    First Processing - Knocking out a chicken in cone?

    Adding to what BBQJOE said if you butcher in the evening a few hours after locking them up they are even calmer, You should be able to just pull them off the roost and tuck them in your arm with a few squawks at most then put them right into the cone. From that point if you are decisive and...
  6. TedSheckler

    First Time Processing

    The only instance I tasted a lot of saltiness was when I was testing (One bird in a freezer bag full of brine in the fridge) and did 1 table spoon of salt for the first two days then changed the brine with a heaping teaspoon for the next two days. Ones where I did light teaspoons didn't have...
  7. TedSheckler

    First Time Processing

    I have settled on a "half brine" method after doing both full brine and no brine. From my experience if you brine even with small amounts of salt for the entire resting period the effects of the salt breaking down fat in/under the skin + being waterlogged makes it more rubbery and the...
  8. TedSheckler

    First Time Processing

    Tips from personal experience dispatching with a knife. 1. A razor sharp knife, Even if you don't dispatch often learning the skill of basic sharpening (You will probably quickly get addicted and go beyond) on a fifteen dollar 1000 grit whetstone changes how you work in the kitchen for life...
  9. TedSheckler

    Newbie questions

    First thing is always have your water to temperature and ready be for you even start. A super sharp knife is key but technique is 80% of it getting the birds neck stretched out enough and tense enough without causing to much discomfort, The best example I can give is hold one of your arms out...
  10. TedSheckler

    Why can't I process my chickens?

    Although I don't have that much problem dispatching I have found through the happenstance of the division of labor in my own situation being simply the executioner and butcher when the time comes makes it a lot easier (I don't know if this would apply well with the broom stick method)...But not...
  11. TedSheckler

    Can't do the deed and frustrated

    Although I never had to deliberate on killing a bird (I am not a super hunter/am the type to carry a bug or spider outside over squashing them).. It is all about the preparation for me, Sharpest possible knife especially if you properly sharpen it yourself. Sizing up your spot of action and all...
  12. TedSheckler

    no gut method... ?

    If you removed the wish bone and used a good boning knife you could get a nice breast cut but no matter how well you did it there would be so much wasted meat in crevices of the carcass you could cook out for pulled dishes or reduce to stock why not process fully?
  13. TedSheckler

    Has anyone ordered processing knives from Mad Cow Cutlery?

    A sharpening steel (Honing rod) doesn't actually sharpen your blade, It does realign the straightness of the blade after it comes into contact with hard things given you are keeping to the angle to the grind of the knife and applying the proper pressure as to not distort the edge one way or the...
  14. TedSheckler

    Help!! Someone please help me!! I have a 35 # turkey to cook!

    The distance on standard Weber kettle from grate to the peak of the lid is only about 7 1/2" which would only alow a pretty small turkey placed in the middle of one of the larger kettles (22") with indirect coals on each side which makes for horrible cooking. Not trying to make a criticism on...
  15. TedSheckler

    Help!! Someone please help me!! I have a 35 # turkey to cook!

    I don't know what you have available but the way I would probably go about it is to halve it and use 2 large baking sheets (might need to use a baster to move some juices as it cooked to a pot on the stove top) and skin it after cooking.
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