Search results for query: *

  1. Elke Beck

    Question about bruising on processed meat birds - how did this happen?

    The only thing I can think of is that you did not get a good bleed out, and the blood pooled in those parts of the carcass. Blood is not dangerous, it is just ugly and can have a minerally or metallic flavor. The birds are good to eat.
  2. Elke Beck

    FEATHER PLUCK vs SKINNING?

    Kill the bird by whatever means you choose. Cut off the head, feet and wings at the second joint so just the drumette is attached. Lay the bird on his back, separate the feathers over the keel and take a pinch of skin with your non-cutting hand. You can use a knife to poke a slit in the...
  3. Elke Beck

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

    I break up big birds because it makes the entire process so much easier. I cut the skin between the legs and the breast, pop open the hip joint, then carefully cut as much meat away from the back as I can. I leave the breast intact, but you can split it or just bone it out. Brine it if you...
  4. Elke Beck

    Questions about my first butcher job...

    Bile stains skin and flesh green, so just look for any green spots and cut them off. I have had the intestines tear many times when I have butchered birds, and haven't died from eating them yet. Just wash very thoroughly, and it will be fine. You might want to use a strongly flavored...
  5. Elke Beck

    At what age can I kill my roosters for the pot?

    There is a book, How to Eat Cock, that has recipes for cooking older birds. Yeah, the title is rude, but the recipes are good.
  6. Elke Beck

    Yellow liquid while butchering Cornish Crosses

    The liquid means the chicken was suffering from organ failure. It is safe to eat as long as the internal organ look healthy.
  7. Elke Beck

    Fasting before the slaughter...?

    I just wait until dark the night before, put the birds I plan to butcher into a dog crate with plenty of water, and process early the next morning. Since I only do a few birds at a time, I separate the chosen few instead of withholding feed from everyone. I prefer to have the intestines...
  8. Elke Beck

    1st Time butchering a chicken

    For me, the first dozen times or so times were all learning experiences. This first one was horrible because I did not get a good cut. and the poor bird just hung there, slowly dripping and blinking at me. If I hadn't had to do two more that day, I think I would have given up butchering my own...
  9. Elke Beck

    Our meat birds, after butchering, are tough and dry

    After re-reading your posts, I think a big part of the problem was not resting long enough, but also you cooked the chicken twice. Reheating meat always runs the risk of drying it out and making it stringy. For the next try, put the chicken in the slow cooker and let it go on low for 8 to 10...
  10. Elke Beck

    Our meat birds, after butchering, are tough and dry

    Try a pressure cooker for 1-1/2 to 2 hours.
  11. Elke Beck

    Our meat birds, after butchering, are tough and dry

    I don't go by time, I go by when the leg will move without moving the entire chicken. Some take longer than others to relax, and I think the older they are the longer it takes.
  12. Elke Beck

    Found Pigeon

    The pigeon has been returned to his owner, who was very happy to get it back. He is going to try to get the wing healed. The pigeon had been missing for days, and had lost a lot of weight. I know it ate like a pig while it was here. I have plenty to do with dogs, chickens and fish, so I am...
  13. Elke Beck

    Found Pigeon

    I raise my own meat chickens, so I am realistic about what may happen to this bird, but I figure I will do my best, and the owner will at least know what happened and the pigeon wasn't played with for a hour before being killed by a neighbor's cat.
  14. Elke Beck

    Found Pigeon

    SIMZ, I wish I had seen your post earlier! It would have saved me a lot of calling around. OTOH, I spoke to some really nice people tonight, so it was not a waste!
  15. Elke Beck

    Found Pigeon

    I was able to contact some very nice people at the local racing club who are going to tell me who the bird belongs to tomorrow.
  16. Elke Beck

    Found Pigeon

    Hi Everyone, I usually only post in the Chicken forum, but I am hoping someone here can help me with a pigeon question. Tonight on my way home from work I spotted a pigeon jogging down the street with a drooping wing. It could not fly, so caught it and brought it home. It has bands on...
  17. Elke Beck

    GRAPHIC PICS of my day learning to caponize

    Does anyone know someone in the Southern California area who could show me how to caponize? I want to do it, but I keep chickening out because cutting into a live bird that way makes me nervous. I would like to be able to hold on to roos longer to let them get more meat on their bones.
  18. Elke Beck

    Difference male/female

    I think you are looking at the earlobe. It is a bare patch of skin next to the ear opening.
  19. Elke Beck

    Eating cockerels

    Yes, I keep the chicken in the refrigerator for up to a week.
  20. Elke Beck

    mixing meat birds with the layers???

    I keep my layers separate from my meat birds for a few reasons: 1. I use a layer crumble that is not good for growing out meat birds. 2. I feed the meat birds grower feed that is not good for the layers (it makes them fat and has too little calcium). 3. My layers are mean birds, and if they...
Back
Top Bottom