post-butchering, pre-eating...?

Discussion in 'Meat Birds ETC' started by chickpeaz, Sep 27, 2010.

  1. chickpeaz

    chickpeaz Songster

    May 26, 2009
    Central PA
    I have 8 roos that have been on ice in a cooler since they were butchered Friday (approx. 72 hours). I've drained the ice water and blood from the bottom of the cooler twice and replaced the ice, and they're staying very cold. Should I put them in zip bags and put them directly into the freezer? Should I soak in saltwater in the fridge before long-term freezing? Anything else I should know before storing and/or cooking them? Thanks so much.
  2. Judy

    Judy Crowing Staff Member Premium Member

    Feb 5, 2009
    South Georgia
    If they were mine I'd go ahead and freeze them; they have had plenty of resting time and should be tender. The brining is a personal choice; it does make them saltier. You could also soak them in salt water or any of a number of spices after you defrost them, prior to cooking.
  3. jaku

    jaku Songster

    You're fine to freeze them. I usually do 48 hours in ice water, package, then 24 wrapped in the fridge before freezing.

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