butchered our first group

[aprophet]

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I am just used to doing this with wild ducks is the reason I do it this way it makes them taste better I think. but I use a pair of fiskar kitchen shears between snipping their head off as the head comes off I squeeze the carcass a couple times help it bleed out just a bit, cutting the tips of the wings off cutting the feet off and cutting longitudinally/parallel up either side of the spine like in the vid and pulling out the spine and guts and all trimming just a little bit it barely not take 60-90 seconds to process one

 

[()relics]

Chances are the birds in the video were shot, hence no blood at all when he "gutted them"....I think that wild birds or any birds that are shot need to be soaked because most of the time they are not processed as soon as they are shot, wether they are wild birds shot in the field or planted domestic birds used for dog training. Any birds that I process immediately after dispatching are washed off and eaten without soaking as the blood is drained from the bird as soon as it is killed...JMO

 

[ChickieBooBoo]

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Thanks, that exactly what I was looking for Whiteconfections. Does the salt affect the taste of the meat at all? Does it taste saltyer then normal?