Freezer camp (proud of myself)
- Thread starter spook
- Start date
I did 5 yesterday all by myself. From the first cut to the swan dive into iced water. That was enough for me. And of course, it was hotter than you know what here in Florida. Heat wave.
- Mar 29, 2009
- 307
- 1
- 153
Sigh. I need to find someone that will process for me, I just haven't been able to get myself to do the deed. Hopefully I'll have quail soon. Maybe I can find someone that will take so many quail in exchange for processing them for me!!
My Cornish X are 5 weeks now, but I'd like to wait a couple more before processing. We're planning on skinning all of them, hopefully in one day. My husband has processed birds before in the traditional method, so between the two of us we're hoping we can keep a good pace. I just need to borrow a scale to weight them.
- Thread starter
- #15
Quote:
You know, the killing cone method was so much easier. I placed them back against the bench (where I nailed the cone) used a tall pail - litter pail, and then when I dispatched, the knife went through, head and all in the pail with blood draining. That way you really don't notice the full event. Or its easier, dunno how to say that but it worked for me. Put one in the cone, pluck one and whole, drop it in the ice water.
But the killing cone came in much nicer then just using an axe.
Raising your own food is something we all should be very proud of, good job guys!
You know, the killing cone method was so much easier. I placed them back against the bench (where I nailed the cone) used a tall pail - litter pail, and then when I dispatched, the knife went through, head and all in the pail with blood draining. That way you really don't notice the full event. Or its easier, dunno how to say that but it worked for me. Put one in the cone, pluck one and whole, drop it in the ice water.
But the killing cone came in much nicer then just using an axe.
Raising your own food is something we all should be very proud of, good job guys!
So, we took our boys to camp tuesday. I should say my hubby did, but he did not pay the little bit extra to have them cut up. soooooo, i let them "rest" for 24 hours in the fridge and then i attempted to cut them. Well, I succeeded but the was a lot of swearing involved. It seems I don't have a single solitary sharp knife in the house!!! Not fun! Anyway, deed is done. Pieces parts are now soaking in brine. It will be very interesting to see how they cook. The meat is quite darker than store bought. Like the egg yolks, they are a deep, rich color. Even my daughter was thrilled to know we raised these birds ourselves!
- Thread starter
- #17
Good for you guys, sounds like its going to be a nice investment for winter savings.
We don't brine ours, mother has problems with her heart slowing down and not able to rid her body of sodium, so a salt brine does help meat out, but I'm pretty picky I guess.
As for swearing- who doesn't while processing! HAHAHA. One error I make everytime I behead them is dragging the sharp hunting knife acrossed my middle finger nail. Yes, it cuts through and hurts like a &^% *^ @ (*&%#!!!!
So what else are you growing for freezer camp!?
We don't brine ours, mother has problems with her heart slowing down and not able to rid her body of sodium, so a salt brine does help meat out, but I'm pretty picky I guess.
As for swearing- who doesn't while processing! HAHAHA. One error I make everytime I behead them is dragging the sharp hunting knife acrossed my middle finger nail. Yes, it cuts through and hurts like a &^% *^ @ (*&%#!!!!
So what else are you growing for freezer camp!?
Quote:
I just put my extra boys I can't sell. However, we are raising some turkeys for the fall. It will be interesting to see how different the meat is vs. the commercially raised ones like butterball sells. I will probably have to cook 2 birds to feed the whole family!
I know I'll have more polish, turkens and orpingtons to freeze by October. We aren't raising meat birds - or birds for meat I should say - specifically.
I just put my extra boys I can't sell. However, we are raising some turkeys for the fall. It will be interesting to see how different the meat is vs. the commercially raised ones like butterball sells. I will probably have to cook 2 birds to feed the whole family!
I know I'll have more polish, turkens and orpingtons to freeze by October. We aren't raising meat birds - or birds for meat I should say - specifically.
- Thread starter
- #19
Right, I have not done a "layer" roo in yet, I'll probably be sitting there crying! I have heard that if you don't let a older roo sit or in a brine, then it could be a bit stringy. That is only what I've heard!
Like I said, it would kill me to dispatch a bird I had gotten used to.
But the meaties, 5 weeks and the care, stench and wild life it draws in looking for an easy meal, you can't wait to process them!
As for turkeys, I'll be getting 15 this next month (in a few days) and I hope to put some good turkey meat in the freezer. I'd like to grind a good bit of it, then I want to look for a turkey sausage recipe. That way I can give my elderly mother sausage without putting her into heart failure!
Take care!
Kel
Like I said, it would kill me to dispatch a bird I had gotten used to.
But the meaties, 5 weeks and the care, stench and wild life it draws in looking for an easy meal, you can't wait to process them!
As for turkeys, I'll be getting 15 this next month (in a few days) and I hope to put some good turkey meat in the freezer. I'd like to grind a good bit of it, then I want to look for a turkey sausage recipe. That way I can give my elderly mother sausage without putting her into heart failure!
Take care!
Kel
Will these be your first turkeys?
Similar threads
New posts New threads Active threads
-
Threads with more replies in the last 15 days
-
-
-
Two dead chicks in brooder pen
- Started by redinator
- Replies: 69
-
Question of the Day - Thursday, August 14th, 2025- Started by casportpony
- Replies: 69
-
-
