Butchering

Discussion in 'Meat Birds ETC' started by pongoid, Jun 16, 2010.

  1. kathyinmo

    kathyinmo Nothing In Moderation

    Heck, I don't know. I'm new to all this meaties stuff! [​IMG] After you eat it, be sure to let me know though! [​IMG]
     
  2. SKILLET

    SKILLET In the Brooder

    25
    0
    22
    Mar 23, 2010
    When you soak the birds after butchering, what is the salt to water ratio?

    Does it matter?

    i have also heard of using applecider vinager and water...

    Are there any advantages with either one?
     
  3. pongoid

    pongoid Songster

    473
    0
    119
    May 8, 2010
    I talked to a very nice country vet today when taking my hairless rat terrier to the vet.

    She raised chickens as a young girl...she really made me feel better as to the hardiness of the animals and the contamination of the meat during processing.

    Phew I feel better.
     
  4. pongoid

    pongoid Songster

    473
    0
    119
    May 8, 2010
    Ok, chopped it up and grilled it over charcoal. Wasn't bad...no weird flavors...quite big breasts!

    It was a cockeral but its testicles were really small so I don't think that accounted for the chewiness (not tough..just not as soft as a store bought chicken). It could have been that it was a very lean Cornish Cross and it did move quite a bit as it grew. Or it could be that I didn't freeze it but let it rest overnite in salt water only.
     
  5. kathyinmo

    kathyinmo Nothing In Moderation

    Well, glad you enjoyed it! [​IMG]
     

BackYard Chickens is proudly sponsored by: