Freezer camp (proud of myself)

spook

Songster
11 Years
Apr 21, 2008
3,515
27
244
North Central Florida
Hey guys, wanted to brag a little.
Processed 24 Cornish X , first batch 14 at week 5, skinless, boneless = 46 lbs.
Then yesterday, 10 at week 6, whole roasters = 56 3/4 lbs.

I am shocked at how little the birds really gained that final week. I kept the smaller ones that extra week to grow. Either way, nice haul for 5 weeks.
Now I have another 25 chicks, giving me another few weeks before having to fill waterers and carrying bags of grain!
How are you all doing with your meat birds?
 

ranchhand

Rest in Peace 1956-2011
11 Years
Aug 25, 2008
13,295
62
291
SC
Good on you, you are braver than I.

Hope you get some tasty dinners for your work!
 

chixrus

Songster
11 Years
Oct 24, 2008
350
0
129
good job! i don't have the time to butcher my own, but i'm sending mine in hopefully this tuesday
 

Mahonri

Urban Desert Chicken Enthusiast
Premium Feather Member
11 Years
May 14, 2008
30,365
279
466
North Phoenix
My Coop
Quote:I wish I had a place around here that would butcher them for me. I'm so lazy when it comes to that... and attached to boot-- can't do it anymore!!! Am I becoming a wimp?????
 

scbatz33

No Vacancy, Belfry Full
11 Years
Jan 23, 2009
7,000
23
251
South GA
I'm taking mine on tuesday. I have a question about "resting" the meat. What do you do to prepare the birds before freezing to keep the meat from being tough?
 

CARS

Songster
10 Years
11 Years
Jan 24, 2009
1,670
24
181
Saint James/ Comfrey MN
Quote:I have just put them in the fridge for at least 24 hours.

This year I am going to brine a few to see if it makes a difference.
 

cackle

Songster
11 Years
Jul 8, 2008
955
1
139
North Carolina
Ours are 7 weeks. tomorrow the table top plucker and cones are scheduled to arrive. hopefully we will get a couple processed. We have 39!
 

spook

Songster
11 Years
Apr 21, 2008
3,515
27
244
North Central Florida
Quote:You think?

I tried the plucker with very little luck, I say I'd like to build one like PC did with drill. The type that you drop the birds in seemed to rough, stippling the skin purplish (no heads, so I know they were not alive.).
So anyways, I found that bringing the grill and pan of water right over, grill on low and dipping.
We do have a processing place here in Maine, NE of us, about 2 hours drive. So for me to pay almost $3 a bird, plus gas, it still would be cheaper to buy store type or local organic birds.
Thanks for the great responses, how many birds have you all done in a day? (just nosey!)
 

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