Maine

[Hiltonizer]

So... did you process them a day early or make him come back the next day?

Do you do actual meat birds?

The last time I processed a friend stopped by to shoot the breeze... I had just finished plucking a bird and couldn't really stop at that point. I give her credit that she stayed and watched and asked questions. She even remarked that it wasn't as bloody as she thought it was going to be (I stopped myself from telling her she missed the really bloody part already).

Ended up just doing his a day early, he drove a good 45 minutes with birds in tow. I was mostly set up in anticipation of the next day anyway.

I do actual meat birds personally, but he had what were sold as meat birds at the Skowhegan Agway, but I think were just White Plymouths.

He's done that batch of birds with me, and Thanksgiving turkeys, but still lacks the confidence to do it all himself. If left to his own devices he misses the crop and neck pipes etc, and usually perforates the bowel.

 

[CoopChick719]

I haven't hatched this year... if I don't in the next few weeks I likely won't have anything to butcher unless all the guineas survive the winter and early spring. I usually post when I am going to butcher but so far only one person has taken me up on learning to do it.

I would like to learn how. I'll keep watch for your post and let you know if I can make it.

 

[SmellyCat]

Who out there has suggestions for keeping guineas out of the road? We got ours as keets last summer and I'm already getting nervous for spring when we let them free-range. Thanks!

 

[superchemicalgirl]

He's done that batch of birds with me, and Thanksgiving turkeys, but still lacks the confidence to do it all himself. If left to his own devices he misses the crop and neck pipes etc, and usually perforates the bowel.

Now that I've been doing this a couple years I'm much more confident and no longer need "the book." There's a step by step that was in backyard poultry magazine a number of years ago (with pictures!) that I learned to butcher by. I've never missed the crop/pipes or perfed a bowel by following it. They have some good tips on doing a horizontal incision right below the sternum and pulling the bowels to one side, then the other when cutting out the vent. I'm also not trying to break any land speed records for butchering so that might be why I don't have issues. I have had "poop attacks" from pressure release sometimes. The worst part for me is getting the lungs out but I invested in a lung scraper 2 years ago and I'm much more satisfied. If you're interested in the article, let me know.

Wait....., are you already planning to butcher the guineas SCG? Are they a nuisance, or good eating, or both?

They're supposed to be delicious. I think I have 3 girls and 6 boys so I will likely try one of the boys. Hopefully someone steps up and acts like a jerk.

I would like to learn how. I'll keep watch for your post and let you know if I can make it.

I may not be doing any this year, although I say that every year and somehow can't resist the siren call of hatching. Sounds like Hiltonizer may also have some "classes" for butchering so you'd get an opportunity from one of us. I am happy to pass along the skills that I have to anyone who is interested. I've learned so much from others (how to can, make soap, sew/quilt) that I'm happy to reciprocate when I can.

 

[Hiltonizer]

Quote:
Not sure if you raise for market or not, but check out the Joel Salatin videos. Some neat tips that keep the weight up if you are selling per lb.

I'm going to build out a licensed on-farm facility this year I think, if anything, for our Thanksgiving turkey crop.

 

[superchemicalgirl]

Nope I only eat meat that I grow/raise/butcher myself. I was a vegetarian for over a decade until I had a hatching problem. Or mainly a rooster problem due to hatching. Then I became a realist. And they're delicious.

 

[lazy gardener]

It takes me about 45 minutes to process a bird. No speed records here. I wish I could get it down to 20 minutes/bird! Soap making is on my bucket list.

 

[Hiltonizer]

The speed comes with repetition. It takes about an hour for us to setup properly with tables, the hose, scalding pot etc... and once in the groove its maybe 10 minutes a bird with the wife and I acting as an assembly line... so we usually do at least a dozen at a time. Injured birds and other one-off dispatches usually just get skinned and cut up.

As many as we've done, I can't believe how fast some folks on Youtube go.

 

[superchemicalgirl]

Takes me about an hour to set up and 20 minutes a bird. Bf doesn't help anymore so that's not bad for just being me.

 

[buckabucka]

I admire people who have the backbone to process their own birds. Still, it seems like $4/bird is a bargain, even with the hassle of appointments and travel.

Soap is a little time consuming, but easy, LG. We like to make a big batch that lasts almost a year. Sometime soon, I'm going to try making a small batch of moisturizer/lotion. I made the mistake of reading a book called what's gotten into us, and now everything seems like poison. We just switched to unscented laundry detergent, since phthalates are used as a vehicle for adding fragrance. And I just bought a shampoo made out of Shea butter (haven't tried it yet).