Market carcass quality processing?

Discussion in 'Quail' started by GBov, Jan 5, 2012.

  1. GBov

    GBov Chillin' With My Peeps

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    For us I just skin and cut the back bone out and scoop the insides out and it works great but a few friends are paying me to raise them some quail and I need to make the quail look more like the supermarket packets. [​IMG]

    So how does one go about plucking and drawing the little things?
     
  2. navasima

    navasima Chillin' With My Peeps

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    The sticky at the top of the quail section has a great step-by-step thread that I used.
    My result:

    [​IMG]
     
  3. GBov

    GBov Chillin' With My Peeps

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    Yes, thats what mine look like too but the supermarket ones still have skin on. How do they get the feathers off? The skin tears when I try just plucking.
     
  4. syble

    syble Chillin' With My Peeps

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    I scalded them, feathers came off like a dream, easier even then skinning or at least for the one i tried to skin lol
     
  5. bfrancis

    bfrancis Chillin' With My Peeps

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    Okmulgee Co, Oklahoma
    Quote:Nice! I got a feeder pen ready to go...when you coming over here to process mine?
     
  6. navasima

    navasima Chillin' With My Peeps

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    GBov - sorry I couldn't be more help

    Bill- Well, I have a '93 Tercel, so from here to there......okay - ya - they should be pretty good size by the time I get there..... [​IMG]
     
  7. GBov

    GBov Chillin' With My Peeps

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    Quote:What temp. water do you use?
     
  8. GBov

    GBov Chillin' With My Peeps

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    Quote:Not a problem! Your quail look great!
     
    Last edited: Jan 6, 2012
  9. Mibotsu

    Mibotsu Chillin' With My Peeps

    May 23, 2011
    Balbriggan, Ireland
    Quote:What temp. water do you use?

    PRETTY sure you dunk them in rolling boil water (water boils at 212 degrees), leave them in there for maybe a second or 3, then chill quickly so as not to cook the meat, pull feathers.

    i think, i never done it with quail, or chickens.
     

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