How to rest meat in large amounts?

[robbdebbie]

I am really just asking these questions for knowledge right now, and to make the correct decisions in the future. I guess my main question is how do processors rest meat, and do the people who do a large number of chickens brine or rest in the fridge?

Thanks

 

[jaku]

I do 50-100 at a time, and I think I have the perfect solution for you. Find someone (usually along a country road,) who sells big plastic barrels. The used 55 gallon blue ones that hold apple juice or other liquid foods are the most common, but my guy sells several different sizes. I got one that was used for pickles. It's about a 35 gallon container with an open top and a screw on lid. The screw on lid is the important part. I cleaned it out really well, fill it with water, then throw frozen milk jugs and bagged ice into it. It will easily hold 50 birds, water, ice, and salt. The ice lasts for days, and it cost me $7. Just buy 2 or 3 and you'll never need to spend hundreds on coolers of similar size.

 

[ScoobyRoo]

Thanks for starting this thread debbie. I am learning a lot on here. However, I don't plan on doing 100 birds.

The rigor mortis had me frustrated.

Dan thanks again for the tips. My DH will not pluck (I will some day) soooo they get skinned. It makes sense about the wash meat. What is the ratio for water and salt?? I think I may resort to the ice to cool it down then put it in the frig to finish off the resting period.
So Dan, you work with falcons? The kinds that go after our chickens? Can you tell them to stop that please,

 

[robbdebbie]

I think it is one cup of salt per gallon?

 

[the simple life]

Do processors do the soaking for you?

 

[chicks4kids]

55 gallon plastic drums!! Filled with ice and water!!

 

[Brunty_Farms]

Quote:
http://www.featherman.net/chilltank.html

That's the easiest way. Chill them in a small tub first with ice to cool them down and to draw out any blood that still may be around the neck and in the cavity. Than in about an hour drop them in this tank until pickup... freezer... or until you have a huge BBQ.

Most processors have one of these either stainless... or food grade plastic.

Definately make sure you have freezer space and fridge space. Also to note you do not want to throw in 100 chickens in the freezer... you need to do it slowly as they will not all freeze....

 

[WalkingWolf]

Restaurants use bone barrels you can buy them at Lowe's or home depot. They are the heavy gray 40 gallon barrels. They load the barrels with ice and brine, as the chickens they receive have already been aged. Commercial chicken processors age meat in vats filled with water and the proper proportion of chlorine. The chlorine is required by the USDA to kill harmful bacteria, I'm sure it causes meat wash much more than just plain water. I use chlorine in my kill buckets but not to rest. I use 5 gallon buckets to rest chicken with a small amount of salt to start with. Salt drives the temp of the ice colder. After resting I remove the solution and then brine in the same bucket after sanitizing.

 

[Le Canard de Barbarie]

Quote:
Do you have a picture of these, or perhaps a link?

 

[WalkingWolf]

Quote:
Do you have a picture of these, or perhaps a link?