all right were going to butcher 5 rir roos on saturday. we will stop feeding fridaynight at 5pm and maybe butcher around 12 on saturday, after we clean the birds how long do i age them in the fridge befor eating or freezeing?
I had the same question last fall. After researching I settled on letting the meat rest for a day in the fridge and then brining for another whole day before freezing. I couldn't be more happy with the results. On a scale of 1 to 10 with store bought being what everyone is used to as 10, Mine rated no less than 9 1/2. First, if you freeze immediatly after butchering the meat is in a rigor mortis state and will stay that way when froze and then thawed. Second, store birds are injected with a brine solution with tasty results. What this does is help to tenderize the meat and retain moisture better when it is cooked and I might add tastes great too. (It also adds weight for the grocer - go figure!) It might sound like a lot of work but it is very worth it. A friend of mine froze his rock cornish right after butchering and was not pleased with the results. Brine solution: 1 gal. water/1 cup salt
After butchering mine went right into brine overnight then to freezer. It worked out good. Meat was nice and tender. Also I love rooster meat it is so rich and tasty!
thanks guys hey tackyrama i checked out your page the kids look like my crew i have 4 grandkids liveing with me there excited about helping me butcher the chickens too.
