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I hadn't processed in awhile but this last time I had MIL and some friends and neighbors over to observe/help. The ones that had butchered before said that they didn't notice really any smell at all (except raw meat) like what they had remembered. I did take some steps to decrease some smell. I was doing cornish X's and they are real poop machines + having the mister on to keep them from dying on me = a real mess. The night before I took them off food and put them in a dog run on the concrete and gave them a quick shower. Then I made sure not to get the water too hot to scald (140-150 deg F) and a quick ice bath dunk. Maybe someone else here has some pointers too. I do know that if you have a problem with chicken dander that you might consider wearing a mask.
I hadn't processed in awhile but this last time I had MIL and some friends and neighbors over to observe/help. The ones that had butchered before said that they didn't notice really any smell at all (except raw meat) like what they had remembered. I did take some steps to decrease some smell. I was doing cornish X's and they are real poop machines + having the mister on to keep them from dying on me = a real mess. The night before I took them off food and put them in a dog run on the concrete and gave them a quick shower. Then I made sure not to get the water too hot to scald (140-150 deg F) and a quick ice bath dunk. Maybe someone else here has some pointers too. I do know that if you have a problem with chicken dander that you might consider wearing a mask.