- Mar 15, 2011
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This weekend we butchered 10, 1 yesterday and 9 today. We learned a lot of what we could and couldn't handle. We're planning on doing again in the fall. Here's some items we learned just in case:
- Make sure your knife is sharp. We did only 1 yesterday because the knife wasn't sharp enough, so we had to stop and get a new knife
- First one was rough due to the knife problem, the others went smoother.
- I tried using a makeshift cone, but it was too small so I ended up holding the birds instead. This felt oddly easier to do as it felt like I was helping it through instead of it sitting in a cone alone.
- We had our scald water at 145, that worked very well at 30 seconds in the water. We sometimes had a little bit of torn skin in the breast area, but it's for us and my wife doesn't eat the skin anyways.
- I did the killing, scalding, plucking, and beheading, my wife took care of the rest.
We'll be placing an order to do a batch of 25 in the fall. All of our friends at church have been begging us for "organic chicken meat", though our city lot can't handle much more we feel (in addition to our 8 egg layers)...
- Make sure your knife is sharp. We did only 1 yesterday because the knife wasn't sharp enough, so we had to stop and get a new knife
- First one was rough due to the knife problem, the others went smoother.
- I tried using a makeshift cone, but it was too small so I ended up holding the birds instead. This felt oddly easier to do as it felt like I was helping it through instead of it sitting in a cone alone.
- We had our scald water at 145, that worked very well at 30 seconds in the water. We sometimes had a little bit of torn skin in the breast area, but it's for us and my wife doesn't eat the skin anyways.
- I did the killing, scalding, plucking, and beheading, my wife took care of the rest.
We'll be placing an order to do a batch of 25 in the fall. All of our friends at church have been begging us for "organic chicken meat", though our city lot can't handle much more we feel (in addition to our 8 egg layers)...