Finally we have chickens in the freezer!!!! *Graphic*

Discussion in 'Meat Birds ETC' started by Justin, Nov 1, 2009.

  1. Justin

    Justin Out Of The Brooder

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    Jun 4, 2009
    After losing our first batch of meaties to a weasel at about three weeks, we did our second batch this weekend....

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    Laying out our game plan...that's me on the left, my brother in the middle and a good buddy who has butchered thousands of chickens...


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    I tried a variety of cones for the 40 birds we did. The traffic cones worked well, as did the bleach bottles. However, I will be getting some galvanized cones from Jaku or someone for next year.


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    I've watched enough Salatin videos on youtube to know exactly where to make the cut even though I've never actually done it! [​IMG]


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    I have a Featherman plucker (worked awesome!), but we had to use a turkey fryer for the scalding...It's amazing how important the temp of the water really is.


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    Taking their suits off!!![​IMG]


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    My brother's father-in-law. We butcher hogs every year, but this was my first time doing chickens. He has been a very important instructor for me in my meat projects.


    All in all everything went very well. Kind of anti-climactic really. (just a sign of good preparation I guess) Other than the cones, I probably won't change much until I can afford a Featherman scalder..[​IMG]
     
  2. KellyHM

    KellyHM Overrun With Chickens

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    Very nice! We're getting ready to do our second batch in a few weeks. Our first batch we didn't have cones for, but I plan on using milk jugs this time. We ended up skinning most of ours the first time since we didn't have a plucker. We will probably do the same thing this time since we still don't have one...lol.
     
  3. Sunny Side Up

    Sunny Side Up Count your many blessings...

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    Mar 12, 2008
    Loxahatchee, Florida
    [​IMG] Good for you & your wonderful crew too! I'm glad you all had such a great first session but still learned things to help with the next time. I don't know how much better a professional scalder would do than your turkey fryer (something I've been trying to score from FreeCycle) but if it's in your budget, go for it.

    One thing I was wondering about is the amount of blood on the table in the last photo. I usually don't have that much blood on my cutting table, I wonder how long you all let the birds bleed out before cutting?
     
  4. Slinkytoys

    Slinkytoys Chillin' With My Peeps

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    Jun 22, 2009
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    It doesn't look like much blood, mostly watered down. Good Job guys!! [​IMG]
    Carrie
     

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