Need help processing guinea...what to do with all the fat??

Discussion in 'Meat Birds ETC' started by sred98, Oct 13, 2009.

  1. sred98

    sred98 Chillin' With My Peeps

    Jan 18, 2008
    Oklahoma
    I had to kill one of my guineas, and thought I would see how it tastes. There is a LOT of yellow fat inside. Do I pull it? Leave it? I haven't found ANY help online with this. Everything says process them like a chicken. Ok...my chickens I've killed aren't this fat! It kind of reminds me of goose fat. Just rich yellow fat, but I don't know if it will give the meat a strong taste, or what?

    Also, how long after you kill one can you eat it? He is resting in cold water right now, but I am getting ready to do the salt water treatment. I had thought about eating him tonight, but realized he should probably sit up for a few days. He is about 6-7 months old.

    Thanks!

    Shelly
     
  2. sred98

    sred98 Chillin' With My Peeps

    Jan 18, 2008
    Oklahoma
    Ok...I've looked all over the internet. [​IMG] Why does it say the guineas are lean? Mine is full of yellow fat! Is it the meat, itself that is lean? Because I'm pulling more fat out of this thing than I would a goose! Is there something wrong with it, or was he just a pig?? I need to know if I need to reserve the fat or remove it.

    Thanks for any help!

    Shelly
     
  3. srsmith69

    srsmith69 Chillin' With My Peeps

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    Aug 25, 2009
    Oklahoma
    Guineas thrive where a chicken would starve. They eat all the little tiny grass seeds they can find and just hustle for food constantly. Doesn't surprise me they are fatter than your chickens. Its been a long time since I ate one, but I think its a personal call. If you remove the fat from chicken, whatever little there is, then you should remove this as well. I don't think it would give any bad flavor to the meat if left in and should just make the meat more moist. Just my two cents
     
  4. Germaine_11.20

    Germaine_11.20 Chillin' With My Peeps

    Jun 6, 2009
    Idaho
    I would feed it to the chickens.
     
  5. sred98

    sred98 Chillin' With My Peeps

    Jan 18, 2008
    Oklahoma
    I think I am going to remove a lot of it. There's gobs. [​IMG] Even under the skin by the tail. I am really shocked. I had to pull out big fat wads to get the innards! I haven't had to do that with the chickens. They run around so much more than the chickens, I just didn't think they'd be so fat! And he has so much more meat than my roosters his age. Maybe I should be raising these for meat, instead.

    Shelly
     
  6. dancingbear

    dancingbear Chillin' With My Peeps

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    Aug 2, 2008
    South Central KY
    I'd save the fat, render it, and try using it to cook with. Fry some potatoes in it. Use it instead of shortening in biscuits. Chicken fat is wonderful for that, and I've been told that dusk and goose fat is, too.
     
  7. sred98

    sred98 Chillin' With My Peeps

    Jan 18, 2008
    Oklahoma
    I've never rendered fat before, but I'm willing to try it! [​IMG] Not a bad idea!

    Thanks,

    Shelly
     
  8. dancingbear

    dancingbear Chillin' With My Peeps

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    South Central KY
    Nothing to it, just dice it up, and cook it down in a skillet of saucepan. I cook it down on a medium heat, stirring often, so it doesn't scorch or burn. When solids in the fat get crispy, it's done. Pour it through a strainer into a heat-proof container. I use canning jars. Make sure the jar is warm, though. I set it on the stove top near the burner, so the jar will be warm when I pour the hot grease in. If the jar is cold, it might break.
     
  9. brandywine

    brandywine Chillin' With My Peeps

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    Jul 9, 2008
    Western PA
    FWIW, I butchered a bunch of guineas at about the same age as yours, and they had no fat on them that I remember.

    They'd been confined for quite a while, too, because they were beating up my chickens.

    So I think you just got a little Cartman bird.

    Heck, I once butchered a whitetail doe that had a fat covering like a feedlot steer. Weird. No idea how she managed that.
     
  10. dancingbear

    dancingbear Chillin' With My Peeps

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    Aug 2, 2008
    South Central KY
    Brandywine, year before last we got 2 does like that. I was very surprised. I think it was just a good year for the deer, lots of food that year. This year they'll probably be even fatter, around here, there's been so much rain, all the vegetation is really lush.
     

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