Cornish x: Batch two

[Tre3hugger]

Looks great! I'll be looking forward to trying it come spring.

Thank you. Any thing you can think of that I left out?

 

[3KillerBs]

Thank you. Any thing you can think of that I left out?

Did you follow a particular temperature back-down with the heat plates? I don't know if that's different for meaties than for layers.

 

[Tre3hugger]

Did you follow a particular temperature back-down with the heat plates? I don't know if that's different for meaties than for layers.

I turned it off during the day and on at night for a few days before moving them

 

[Tre3hugger]

Butchering a bunch of birds tomorrow (goal is 10). Got a couple friends coming to help pluck. I think I will try to get detailed pics of evisceration this time, as it is the only part of the process I haven't documented fully. I'll get some pics of them live in the morning, and some final weights afterwards. They're huge! Looking forward to putting this batch under my belt and taking a meat bird break for winter.

 

[Tre3hugger]

Welp, my helpers both cancelled on me last minute, and my wife woke up with a migraine. Now im up and at em...staring at the wall because I need ice and I don't have a drivers license. Hopefully she gets out of bed in a couple hours. I'm so impatient when I know there's stuff to do! I'll be lucky to get half done today.

 

[Tre3hugger]

Finally got 10 birds done today!! Got them done in 4 hours. Only 6 left now. I still have some in the chill tank but biggest one so far is 6.5 pounds dressed. Lots of butchering to do tonight. The only minor hiccup was the ambient temps deemed my campstove incapable of achieving scalding temperatures. 'Twas a beautiful flurrying day here in Mass. Luckily I had started a fire anyway out there to keep us warm so I just used the fire to maintain my temp by moving the pot on and off. I would do the birds in groups of 3 or 4 and bleed and pluck them all, then evisceratte them all. That way I only had to maintain the temp for about 20 30 min at a time. Not ideal but it worked. Did all my scalding right around 155-165 degrees. Worked great.
Primitive!

My helper and I

 

[blueberry1]

Looking good!

 

[Tre3hugger]

Looking good!

Thank you! Butchered half yesterday and made some stock and some soup. Also got a pressure canner! Going to make my first attempt at preserving meat this way today. Much excite!!

 

[Tre3hugger]

Bone in breast.

Just over 2lbs.