preparing meat for the freezer

Discussion in 'Meat Birds ETC' started by kick'n chick'n, Oct 20, 2009.

  1. kick'n chick'n

    kick'n chick'n Chillin' With My Peeps

    137
    0
    109
    Nov 18, 2008
    tennessee
    after butchering & cutting up the chickens what do you all do to the meat before freezing? i tried searching for answers but no luck.
     
  2. fitzy

    fitzy Chillin' With My Peeps

    228
    2
    111
    Aug 25, 2009
    manhattan, ks
    kick'n chick'n :

    after butchering & cutting up the chickens what do you all do to the meat before freezing? i tried searching for answers but no luck.

    i'm new at this, but here's my plan...

    brine for 12-24 hours
    season the parts i plan to throw on the grill
    vacum seal them
    leave in the fridge for 6-12 hours so the flavor can penetrate
    chuck them into the freezer

    the ones i'm not seasoning are going straight from brine to vacum seal and into the freezer.......might put some BBQ sauce on a couple though



    if anyone thinks i'm messing up, feel free to correct me here....​
     
  3. kingmt

    kingmt Chillin' With My Peeps

    1,670
    24
    173
    May 1, 2009
    Mason WV
    Fitzy

    That sounds great but I would give it a few more hours before freezing. My last birds I let age for 5 days. They were really good. I would suggest at least 36 hours. Make sure you keep them chilled though
     
  4. skywatcher

    skywatcher Chillin' With My Peeps

    336
    1
    131
    Feb 22, 2009
    Arlington,Indiana
    For me the meat is taken out of the ice water buckets right after I cleaned them & the chicken is rinsed in water again after I cut the chicken into parts then is put in zip locks in the freezer. Chicken usually eaten in a week.
    My friend gave me the gizzards & livers from 50 chickens he had butchered they lasted for 4 meals less than a week
     
  5. journey11

    journey11 Chillin' With My Peeps

    674
    3
    151
    Feb 14, 2009
    WV
    You ought to let it rest before you freeze it (also called 'aging'). It will be more tender if rigor mortis has had a chance to run its course. I rest mine prior to cutting up (although I have heard some say they do it after). 2-3 days in the fridge is good. I also vacuum seal mine. For all that work, I want the best quality. They'll last one year at or below 0 degrees.
     
    Last edited: Oct 20, 2009
  6. fitzy

    fitzy Chillin' With My Peeps

    228
    2
    111
    Aug 25, 2009
    manhattan, ks
    Quote:a year? that's awesome....i was thinking 3-4 mos, but like i said earlier i'm kinda new at this. do you vacum seal it before letting it rest, or does it matter as long as it spends a couple days in the fridge before freezing?
     
  7. JanieMarie

    JanieMarie Chillin' With My Peeps

    701
    6
    141
    Aug 26, 2008
    Georgetown, Minnesota
    Just wondering if its possible to brine and age after the chicken has been thawed after being frozen right away?

    Sorry to divert your thread a bit. [​IMG]
     
  8. jaku

    jaku Chillin' With My Peeps

    Let them age 48 hours before eating or freezing. Definitely shrink bag them- either vaccuum or heat. I get a year out of mine with no trouble. If you just throw them into a ziplock bag and freeze them, they will be covered in ice and freezer burned before you know it!
     
  9. kick'n chick'n

    kick'n chick'n Chillin' With My Peeps

    137
    0
    109
    Nov 18, 2008
    tennessee
    thanks all for the info. [​IMG]
     
  10. mmwb

    mmwb Chillin' With My Peeps

    149
    1
    101
    Jul 2, 2009
    Western Wyoming
    I put the carcass into ice water as soon as it is eviscerated and skinned. It stays there for 48 hours. I then cut the bird up, bone the breasts if desired, and vacuum pack.
     

BackYard Chickens is proudly sponsored by