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Discussion in 'Meat Birds ETC' started by barrybro, Nov 10, 2009.
What is the maximum amount of time you can keep the chickens in the cooling tank after processing?
I don't think most of us think of it in the sense of max time for cooling as this doesn't hurt anything, Normally we put them in there as soon as they are cleaned and make a guess as to when the body cavity and muscle is cool enough to proceed. If you plan on brining & aging your birds before freezing the time is between 24-48 hrs. I don't know if this answered your question or not, just make sure the water is cool enough between 40-48 degrees or it may harbor bacteria.
I just did my first test batch of meaties (25). My plan now is for 200 in the spring and preselling them over the winter. I am trying to plan for the eventuality that people will not arrive on time etc.. and I have limited refridgerator and freezer space.
I have one of those 150 qt marine coolers it is huge and will hold at least 30+ birds with ice, that should help you with any logistic problems.
Quote:I just did 62 of them. I cut the top off of one of those blue, food grade, 55 gallon barrels. The barrel held all 62 of them with plenty of ice and salt water. The barrel was completly full, so 50 in it would have been better, but that gives you an idea of the capacity of one of those.
Another thing, I'm not trying to tell you what to do, but I would reccomend increasing your next batch by a smaller number. I can tell you from expirience that going from your first batch of 25 to a batch of 200 is large jump. Your're going to be dealing with 8 times more feed, water, poo, and you'll need 8 times more housing. Such a large batch on only your second try may become very overwhelming. I would suggest trying at most 100 next Spring and see how it goes.
Please don't think I'm being bossy. I know it's easy to let your thoughts go wild after the rewards of a batch of homegrown chicken, but one can get themselves in over their head quickly, which could taint your view of the Cornish. Just my 2 cents worth.
If you can scarf up(free) an old (non working) chest freezer with the liner intact, they are a super cooling tank.
Will hold ice and salt water well. I think 7-13 cu ft are best. Sorry I am always looking for a cheap solution.
A word of caution on 55 gal barrels-- make sure you know what was in them in their prior life.
I would have to agree that a jump to 200 might be a bit much, unless you have help. Maybe do batches of 50 at a time. That way if 100 is a handful you can stop before you get overwhelmed.
My initial try was a dozen- then 25 and now in batch mode of 50.
Quote:It was molases. Like I said, it is a food grade barrel. I would never use a barrel that wasn't food grade plastic.
It was molases. Like I said, it is a food grade barrel. I would never use a barrel that wasn't food grade plastic.
That is a good one.
I know a guy that hauled water in one that had herbicide in it and wondered why his flowers and bushes died.
I have no way near the process count here. I try and do 8/wk, toss them into an ice chest, do a final rinse and pin feather check, then toss them into the meat refrigerator for chilling for a few days prior to freezing. I keep 3 chest freezers for the family. Meats, fruits and veggies