Anyone else processing today? 5/5/12

[SIMZ]

Anyone? If so, what are you processing?

We're finishing our last group of cornish cross today. I'm sad (and yet glad) to see them go. We're processing 21 today and they're a little over 7 weeks old.

It's not my favorite thing to do...... the bonus is that I get to pick up some chicks this evening after we're done. That will help!

 

[wsmoak]

I just finished, six on Thursday and the last seven yesterday. I was very glad to wake up this morning to an EMPTY meat bird pen!

-Wendy

 

[the1honeycomb]

I processed my birds 3 days ago. I put them in the Brine, 48 hours and cooked one up tonight! HELP!!!! it is the toughest tasting bird I ever cooked!!!!!! this is the third try if I can't fix this i won't be having birds anymore!!!!!
Anything is helpful

 

[SIMZ]

I processed my birds 3 days ago. I put them in the Brine, 48 hours and cooked one up tonight! HELP!!!! it is the toughest tasting bird I ever cooked!!!!!! this is the third try if I can't fix this i won't be having birds anymore!!!!!
Anything is helpful

What kind of chickens and how old?


Yes, Wendy, I know that feeling! It's like waking up on vacation, isn't it? Ahhh.............

We did 21 today. It's always sad for me - in a way. Yet it's nice to watch the number left to process go down at the same time.

 

[xC0000005]

I just (about five minutes ago) finished sealing and loading my last five into the fridge to rest. Five hens, average of 5.21 lbs, and no meaties left!

 

[SIMZ]

I just (about five minutes ago) finished sealing and loading my last five into the fridge to rest. Five hens, average of 5.21 lbs, and no meaties left!

YAY!!! May I ask how old your hens were?

It's always nice to get them weighed and resting. Of course, it's even nicer to get them out of the fridge and into the freezer, too!

 

[xC0000005]

I'm guessing nine weeks (we had confusion over how old they actually were). 21 - wow. Hope you had a plucker. We did ours by hand and I'll have a plucker when I raise the next set.

 

[SIMZ]

Yes, we have a plucker! We didn't a few weeks ago when we did 22. THAT was a long day. Believe it or not, we found a plucker listed on craigslist for $100 the very next day. Guess what we got? LOL

Our first 22 took us from before 10 until after 5. It was the first time we'd ever done more than 2. This last group took us from just before 9 until 2. We're still slow, but it wasn't as tedious with the plucker, for sure!

 

[nightowl223]

We're processing today, 12 Cornish Crosses, and - if there's time - 3 extra mixed breed roos. We don't have a plucker, so we may not get all of them done today...

I plan to skin the older roos, since they're not going to be tender enough for anything but a date with noodles or dumplings anyway.

Actually, we're considering trying to make ground meat out of the older ones, chicken burger rather than turkey burger... anyone try that before?

 

[SmokinChick]

I processed my birds 3 days ago. I put them in the Brine, 48 hours and cooked one up tonight! HELP!!!! it is the toughest tasting bird I ever cooked!!!!!! this is the third try if I can't fix this i won't be having birds anymore!!!!!
Anything is helpful

Just processed my first ever meatie Friday. He was abit lame. So bled him and skinned him. Rinsed well and placed in a salt water, 1/4 c kosher salt to 1 gal water, with ice in the fridge for 3 hrs. Took him out, rinsed him in the sink and placed on a towel covered with Saran Wrap. Let set until Sat afternoon, all rigor was gone, bird was loose to move around. Took him out and rubbed with spice and Olive oil. Grilled, outstanding.
How strong was the brine and why so long. I will brine a store bought bird 12 hrs, but 2 days. The saline may effect the meat at that length of time. I think alot of people mistake a pre-cooking brine for the initial "soak". That initial soak is only for removing the body heat. Once the carcass has its temp lowered toi a safe food handling temp, its all good. Allow to rest, in the fridge prior to packaging for the rigor to relax.
Good luck, don't give up.