Need a better vaccume sealer

[humblehillsfarm]

About how I process, except I just do 2, part out as I go and then put in fridge until rigor has passed. I freeze all white or dark and eat the other during the week. So this should work for me, thanks.

I had put the whole birds in the fridge for 3 days before I started butchering. In other words waited til rigor passed first. I hadn’t tried butchering them waiting for it to pass but it would definitely save me time. For a single person it took me two days to break down 20 birds. I was exhausted lol. And I peeled the feet too

 

[Sally PB]

It's a vacmaster.

I had a Foodsavr brand that worked once. I just looked up the Vacmaster, it was $299, and sold out. I really want one of those... it sounded very solid and well made. Stainless steel instead of plastic.

Should I ever get another sealer, I'll try the freezing first step. Thanks for the info.

 

[Molpet]

I had put the whole birds in the fridge for 3 days before I started butchering. In other words waited til rigor passed first. I hadn’t tried butchering them waiting for it to pass but it would definitely save me time. For a single person it took me two days to break down 20 birds. I was exhausted lol. And I peeled the feet too

If you're not saving backs or giblets, you don't even need to gut. Saves lot's of time. I rest for a couple days before freezing. The only issue is it's harder to get the breasts off the bone cleanly. Some people chill in ice water first, but I worried about vent leakage lol

 

[humblehillsfarm]

If you're not saving backs or giblets, you don't even need to gut. Saves lot's of time. I rest for a couple days before freezing. The only issue is it's harder to get the breasts off the bone cleanly. Some people chill in ice water first, but I worried about vent leakage lol

We just gut at time of slaughter. We had some kids come and help gut, so that part went by quickly thankfully. Not sure I'd love the idea of keeping the guts in there lol. Surely you gut before cooking though?

 

[Molpet]

We just gut at time of slaughter. We had some kids come and help gut, so that part went by quickly thankfully. Not sure I'd love the idea of keeping the guts in there lol. Surely you gut before cooking though?

This is when I am parting out and not saving the back or giblets. I cut off the legs, wings and then take the breasts off the bone.