I butchered for first time a few months ago, had the help of a wonderful Mennonite woman who taught me her method. I was new at this so every bird went to freezer. I had to personally put a little time between butchering and eating (remember I'm new and my family did not raise animals to eat as I grew up, so I am making baby steps).
The birds were not meat birds but cockerals that got too big for their britches and started after me and the kids (husband too ). They were 6 months old at butcher. I brined it for 6 hours in fridge, then roasted it in the oven. It was great.
. I was worried I would have difficulty eating it, but I didn't. Those little guys were well cared for even when they misbehaved. I feel like we made a big step forward tonight for self sufficiency. We can do this!
I will bleed them better when I get meaties, that is just because we don't like dark meat much and they kind of ineffectively let them flop without bleeding enough in my opinion, but these are things that are personal preference. I needed a starting, point and she was wonderfully kind to show me. The breast meat was tasty, more to the tooth (texture) but very tasty! Had to share tanks for reading!
The birds were not meat birds but cockerals that got too big for their britches and started after me and the kids (husband too ). They were 6 months old at butcher. I brined it for 6 hours in fridge, then roasted it in the oven. It was great.
I will bleed them better when I get meaties, that is just because we don't like dark meat much and they kind of ineffectively let them flop without bleeding enough in my opinion, but these are things that are personal preference. I needed a starting, point and she was wonderfully kind to show me. The breast meat was tasty, more to the tooth (texture) but very tasty! Had to share tanks for reading!
