ladybrasa
Songster
A friend (or 2 or 3, but counting on 1) and myself will be butchering 12-13, 3.5 - 4 month old cockerels of various breeds at the end of the month. Probably gonna be super hot!! I’ve got a cheap tent, and can hook up a box fan or something. I will not be doing the actual deed, as I haven’t brought myself to doing it to my own (but am working on it if I didn’t raise it!), but will be involved in all other aspects. It would be tedious/inefficient to do just one at a time and process all the way through, so was considering killing several, then sitting down to skin and part. Myself and another girl did this last December, but it was refrigerator temp and no bugs! How important is it, and how can we, keep flies and such away from the carcasses before we get to process them? Away from the butchering area at all? How big of a cleanliness concern is this? I’m sure they will be swarming around immediately. We will be cutting the heads off so I assume the flies would concentrate there? The butcher area is near a fire pit - would it be helpful to hang the dead birds next to the fire so the smoke and/or hot air draft can hopefully control flies landing on them? (Was also thinking about heating some water on the fire anyway to help remove feathers from the second wing section, as we have not been very successful skinning wings!)
Are there any other things I need to consider about butchering in the heat I might not think about?
Thanks!
Are there any other things I need to consider about butchering in the heat I might not think about?
Thanks!