Advice for Newbie to Harvesting

[Dee Dub]

Looking to start harvesting my excess roosters. I was exposed to mass butchers as a child on my grandparents' farm. Everything was done the old fashioned way...heads came off via ax, scalding water was toted from the old farm kitchen, plucking was done by hand. It was quite traumatic for me as a child...I am an empath & it pierced my heart & soul to see the decapitated heads still moving their beaks & the decapitated bodies flap around the barnyard. I understand, now, especially as someone with a medical background, that that was all residual electrical impulses...but no one explained that to me as a kid & it has had a lasting impression.

I will be new to harvesting on my own, but am committed to learning. I have watched many youtube videos, but would love even more insight. If you harvest, please share your favorite tools & techniques. As I am dealing with small numbers, I will likely use cervical dislocation. I am more interested in how you scald for plucking, whether you pluck by hand or use a machine. If you have things that work very well for use, please share your experience so I can learn more.

 

[AidKD]

I personally love the poultry cones for butchering. It's more humane and it makes butchering easier and quicker. I've also used a machine for plucking and those are extremely convenient. Though not sure how worth it it would be to you if you are only doing small amounts. They can be very expensive.

 

[Dee Dub]

Thx AidKD. I've seen a lot of the plucking machines on shopping websites. They would only be worth it to me if they were 100% effective. I know that if properly scalded, plucking should be a very quick process. I am really looking at best ways to do the scalding...considering investing in an outdoor propane pot? Recommendations???

I also like to make crab boils so if an outdoor, temp controlled pot would work well for both purposes, that would be great. What do ya'all use??

 

[Sussex19]

I use the broomstick method, which is cervical dislocation, but easier than doing it by hand.
I either dry pluck, (reasons for not scalding; needs less set up, and less smell) or skin.

 

[AidKD]

Here's the chicken plucker I use. It works wondefully for me! Aside fron the couple of tail feathers I need to pull out. Lol

https://www.tractorsupply.com/tsc/p...424-&msclkid=572144c90f371640f21620915046d20d

As for a scalding pot, I can't help you very much there if you're wanting something fancy. I just used an old bathtub with a fire built under it and a meat thermometer to measure the tempurature.But I would have to think that a propane pot would be a good investment.

 

[Dee Dub]

How much more difficult and time consuming is it to dry pluck? I just remember plucking after scalding as a child and that took a few minutes.

 

[Sussex19]

How much more difficult and time consuming is it to dry pluck? I just remember plucking after scalding as a child and that took a few minutes.

I'm not quite sure, because I haven't tried scalding.
I should say it definitely takes longer, about 10 min for one good sized cockerel, although
I'm still getting faster at it.
All the feathers come out in handfuls, except for the wing and tail feathers, which I will normally just cut off anyway.

 

[HenriettaPizzaNolan]

Make sure you have some sharp knives for the processing part. My first time we were working with lower-quality, somewhat dull knives, and that really slowed us down. I just ordered some boning knives from McMurray to use this time, which seem nice. You can buy them at local hunting stores or on Amazon too though.

For scalding, I borrow my dad's propane pot. I wish I knew the brand, but it's likely one made for clambakes/seafood boils because that's exactly what he uses it for. It has attachments for steaming clams and all that but I just use the pot. I think it would be a good investment if you already like to do seafood boils.

 

[K0k0shka]

I love the cone. It really makes everything so much easier - frees both of your hands, and restrains the bird so it doesn't flap all over the place.

I would love a plucking machine, but can't afford one at the moment (especially for such a small backyard operation). I don't like dry plucking, because it rips the skin, especially on younger birds. The skin is the best part (mmm, golden crispy skin!) and I don't want to damage it, so I scald and pluck.