➡ Quail Hatch Along🥚

[BantyChooks]

We tried about 5 different pairs of kitchen shears and I even went and bought some branch trimmer shears. They all suck.
Well we thought it would cut it right off but it didn't you still have to tug a little. Be prepared to tug. It will make sense once you actually do it.

Yep. The shears cut the bone well, but some of the musculature remains attached, even with the pipe cutters I use. A slight tug downward takes its head off easily.

 

[BantyChooks]

Get a picture please.
I need a cone or a fake one really bad.
Hands free is going to be the only way I will consider doing it. And since I'm out of room I'm going to have to start doing very soon.

I want a cone too, but the size of birds I process varies so greatly that they wouldn't fit half the time.

 

[007Sean]

I have a great reference book on button quail and highly recommend it. A Closer Look at "Button Quail". Here's a link to Amazon, they carry the book but are way to high priced. I got mine from Cutlers Supply, I think Strombergs also carries it...I also think it's not beening published any longer. It's been quite a few years ago that I ordered my copy, I only paid $24 but if you can find it somewhere else buy it...the author covers everything you could ever want to know about buttons and somethings you probably could careless about knowing!

https://www.amazon.com/dp/1615844562/?tag=backy-20

 

[BantyChooks]

I have a great reference book on button quail and highly recommend it. Here's a link to Amazon, they carry the book but are way to high priced. I got mine from Cutlers Supply, I think Strombergs also carries it...I also think it's not beening published any longer. It's been quite a few years ago that I ordered my copy, I only paid $24 but if you can find it somewhere else buy it...the author covers everything you could ever want to know about buttons and somethings you probably could careless about knowing!

https://www.amazon.com/dp/1615844562/?tag=backy-20

Good to know, thanks. I'm definitely going to look for it.

 

[muddy75]

I bought a small killing cone and have a kitchen shears. Thought the cone might make it easier since the bird won’t need a hand to be restrained.

Like @Texas Kiki, I am actively involved in the process but haven’t actually done it myself. Not a big fan of cone except with turkeys. We have gone to “cervical dislocation” with quail and the head pops of easily. we also scald and pluck vs spatchcock. so basically I choose the quail to be dispatched and carry 2 bags....hubby dispatches the bird and deposits the head in one bag and allows the Twitching response and bleed out to occur before depositing into the 2nd bag. we then scald and pluck, remove feet, gut, and then cut up both sides of backbone. we have packaged whole, breasted out, etc but mostly package halves. I rest in fridge for 24-48+ hours prior to freezing either packaged or in salt water solution. entire process takes about an hour per dozen. spatchcock method is quicker and allows to retain feathers but we like to keep as much intact skin as possible on the bird.

 

[007Sean]

Good to know, thanks. I'm definitely going to look for it.

She even autographed my copy! And a paint pen drawing of a button quail.

 

[BantyChooks]

She even autographed my copy! And a paint pen drawing of a button quail. View attachment 1849562
View attachment 1849567

Aww, how cute.

 

[muddy75]

Like @Texas Kiki, I am actively involved in the process but haven’t actually done it myself. Not a big fan of cone except with turkeys. We have gone to “cervical dislocation” with quail and the head pops of easily. we also scald and pluck vs spatchcock. so basically I choose the quail to be dispatched and carry 2 bags....hubby dispatches the bird and deposits the head in one bag and allows the Twitching response and bleed out to occur before depositing into the 2nd bag. we then scald and pluck, remove feet, gut, and then cut up both sides of backbone. we have packaged whole, breasted out, etc but mostly package halves. I rest in fridge for 24-48+ hours prior to freezing either packaged or in salt water solution. entire process takes about an hour per dozen. spatchcock method is quicker and allows to retain feathers but we like to keep as much intact skin as possible on the bird.

my post has spurred a whole conversation here.....we have not yet “breasted out” but “de-boned”. Basically for us, the processing style relates directly to how “hubby” plans to cook. The “halves” are best for frying. he leaves “whole bird” more for smoking/baking. He de-boned the breasts and packaged legs separately for the 1 dish mainly because my son prefers boneless and the fried legs are a good addition to our breakfast! so basically there are 3 major factors involved.....1) skill level/experience 2) Time investment and 3) Culinary Presentation

 

[mixedUPturk]

This would be my preferred method. Standing several feet away and giving directions.

Husband keeps slowly backtracking on how much of it he agreed to do.

U dont need him ma'am, i do every bit of it on my own

Oh ok, if they are anything like the ones I hatched, you'll probably have at least 15 to 16 hatch.
I set 30 eggs and had 27 hatch. I didn't candle them...I tried once but it's nearly impossible to see anything other than if the egg is dark or light, you can see the the air cell and that's about all.

Neat but mine candle pretty well the shells are dark but kinda thin wven tho i always keep (extra crushed) oyster shell available

Shipped? That's pretty impressive. I didn't try to candle them either. I figure I'll check once they're far enough along for the CAM to be developed and pull the clears then. 18 days to hatch, right?

U should try and tell me if u see better than he did as well as i do

 

[mixedUPturk]

my post has spurred a whole conversation here.....we have not yet “breasted out” but “de-boned”. Basically for us, the processing style relates directly to how “hubby” plans to cook. The “halves” are best for frying. he leaves “whole bird” more for smoking/baking. He de-boned the breasts and packaged legs separately for the 1 dish mainly because my son prefers boneless and the fried legs are a good addition to our breakfast! so basically there are 3 major factors involved.....1) skill level/experience 2) Time investment and 3) Culinary Presentation

Youve passed out some great info to the convo though!