I haven't brined any but want to and have heard it has a couple of benefits. I'm fortunate to have a spare refrigerator just for meat.
I have learned a lot. I made the mistake of broiling my first 6 week old broiler the day I killed it and it was so tough. I now age for about 4 days before eating or freezing. What a difference. If I freeze, I also vacuum seal.
Also, you should wait at least 24 hours before deboning to let the rigor chemicals migrate into the bone. Here is a study on the subject,
http://en.engormix.com/MA-poultry-i...ctors-affecting-poultry-meat-t1218/471-p0.htm
check out the deboning effect on tenderness chart.
Also, there was a woman on here that had to process a bird while her husband was out of town. She had never watched and was desperately looking for instructions. I find it unpleasant but I suggest getting involved.
Humans have been killing and eating animals since the dawn of paleolithic man.
It is what we have always done as a species until the advent of styrofoam and cling wrap packaging and refrigerated grocery shelving.
I have learned a lot. I made the mistake of broiling my first 6 week old broiler the day I killed it and it was so tough. I now age for about 4 days before eating or freezing. What a difference. If I freeze, I also vacuum seal.
Also, you should wait at least 24 hours before deboning to let the rigor chemicals migrate into the bone. Here is a study on the subject,
http://en.engormix.com/MA-poultry-i...ctors-affecting-poultry-meat-t1218/471-p0.htm
check out the deboning effect on tenderness chart.
Also, there was a woman on here that had to process a bird while her husband was out of town. She had never watched and was desperately looking for instructions. I find it unpleasant but I suggest getting involved.
Humans have been killing and eating animals since the dawn of paleolithic man.
It is what we have always done as a species until the advent of styrofoam and cling wrap packaging and refrigerated grocery shelving.
