I'm not real sure where to post this question, but I'll ask here. A bit of background........last year we had some RIR birds butchered for meat. They were young and we knew they wouldn't be the best for meat, but circumstances led us to butcher. Anyway, I brought them home in coolers with plenty of ice. I rinsed them and then bagged and sealed with vacuum sealer. They were tough eating. I did learn to how to cook them so they were edible and eventually good tasting. I have been brining them overnight in the fridg and that helps alot. My question......what is the best time to brine them? Right away before bagging or when thawed before cooking? Or do I even have to worry about brining since this year we are butchering meatbirds - Cornish X? I guess I have one more question.......after butchering do I need to let them set in the frig before I cut up and bag? Some seem to do this step and others don't. My thinking was to get them packaged and frozen as quick as possible. Perhaps I'm wrong on this. Meat birds and butchering are new to us and we appreciate all the help. Thanks!
I've butchered a few chickens, and here is the webpage I used when I first started. It helped me alot. And , Yes, you do let them cool down before packaging. Good luck... http://butcherachicken.blogspot.com/2007/09/step-1-getting-ready-to-butcher.html
After butchered and bagged I keep my chickens in the refridgirator for a day or two before throwing them in the freezer, that way they have enough time to cool down and get out of rigour(sp? stiffness that occurs in dead things within the first 2 hrs of death and can last for 8 hrs or more). Makes them much more tender.
That must have been what was wrong with my turkey. I slaughterd my first turkey yesterday morning. After he was cleaned I put him in ice water for 2 hrs and then I put him on the smoker. He had a good flavor but it was a little tuff. So I ended up cutting it up in small pieces and making bar-bque.
ncgnance, thanks for the link. There's great detailed instructions, but not the specific info I needed. fancyfowl4ever, thank you. That's what I was looking for.
Also, you shouldn't have to brine the cornish crosses, as they're amazingly tender even at 12 weeks (at least mine are and they're pastured), but I would guess 'after' thawing for the brining if necessary. And I chilled half for 2 days and half for 3 days in the fridge...no noticable difference. Karla
We grilled our first Cornish X Sunday. It was real good. We let it set in buttermilk and a bit of Tabasco for several hours. Can't wait to try frying it. I think we have it this time. Thanks for all the tips.
How old were the RIR's? That has a lot to do with the quality of the meat as well. Anything over about 12 - 14 weeks is going to start getting tough and need work when cooking. They won't be succulent and tender.
