ladybrasa
Songster
So I still have more roos to take care of - assuming I can mentally do the deed - that are about 7 months of smallish various non-meat breeds, as well as the old 8+ year old rooster that hadn’t taken to being usurped very well. I’m concerned that based on breed and age, the 7 mo olds are going to be starting to get a little tough. Certainly the old roo. So I have a small cheap meat grinder. So I was wondering, do I just cut all the meat I can off the carcass and frying it up right then? Does the meat need to set for a few days like parted or whole carcasses? Can it sit for a few days if I can’t get to it right away? Or do I going first, then let rest before freezing? I am assuming I’d still have to immediately put the meat cut off the carcass into ice water? I am assuming the meat would need to be as dry as possible before grinding or no? I doubt I’ll have time (or planning, really) to try canning meat, but if so, does that need to age or just go straight from the carcass to the canner?