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You're welcome!W Smith. Thank you so much for your informative write up. I sent 3 young cockrels to freezer camp several weeks ago. Chose to skin them. I'm interested in how strong your bleach solution is and if you use it equally for skinned or plucked birds. The 3 Doms headed to the block party this week end are hardly big enough to be worth the effort, but I will, just because it will be organic meat. On behalf of the breed of Dominiques, I've found that the roos are more tolerable of being in a group roo situation, though still overly attentive to the pullets, just can't stand the crowing long enough to allow them to size up. Hope to get some nice Dom pullet chicks in the spring.
You're welcome.Wsmith - thank you! That was very specific and just what i was looking for!! Perfect!
My son skins the roos to make it quicker. We usually do two at a time. We usually cook one right away after being thoroughly cleaned and vacuum seal pack the other for the freezer. We did do 10 Freedom Rangers all in one day but it was a LONGGGGGGGGGGGGGGGG Day! Never again.. I believe it took not even an hour to do two BUT my son hunts and is fairly quick.We have never done this but recently found out that out of the 10 birds we have 7 are roos. Yay. Ive watched youtube videos on the butcher technique. Now, how many can realistically be killed in one day? Ive heard they need to be refrigerated for a few days before cooking or preparing for freezing. Is this true? We dont have a spare fridge so space is limited. So I'm guessing about 2 roos a week to kill until we are down to 1 roo. Is that realistic? (Hubby has to do that and so it has to take place on weekends)
What is the realistic time frame from capturing to killing and defeathering or skinning? How long does the bird drain? (Wasnt clear on the videos)
Any first timer tips?