I just read this whole thread from start to finish. What a fascinating subject! My Spring hatching resulted in a few little boys. I waited until they were about 15 weeks old to process them, and they were still scrawny. Even so, the meat was already a bit tough for my taste. I would love to be able to caponize future boys so that I can let them grow out more, and still have tender meat.
The pictures that have been posted are quite helpful, but I would love to see more detailed pictures of the entire procedure from start to finish. Does anyone have more to share? Also quite intrigued with the idea of a suction device-anyone tried it out yet?
The pictures that have been posted are quite helpful, but I would love to see more detailed pictures of the entire procedure from start to finish. Does anyone have more to share? Also quite intrigued with the idea of a suction device-anyone tried it out yet?