Processing Day II: skinning advice needed

[ohiofarmgirl]

hee hee hee i'd love to take the credit for it.. but someone else posted about this. and yes they laughed too

we were just glad that it worked so well! with the heat and after a couple hours we were laughing like a couple of 4th grade boys.

as we say - if you dont laugh you might cry so go ahead and pull my finger (beavis and butthead laughter here)

;-)

 

[antlers]

Basically what I do. Differneces?

I hang mine by twine frmo the feed to a high beam or the tractor bucket. I start at the end of the breast (pointy side) and make a small slit in the skin. Then just pull, breast is clena in 2 seconds, Work fingers around back under sking a pull down. Back and neck shoudl be clean. Skin first 2 joings on wings. Cut off 3rd joint and you need to use knife to cut along second joing bone to get primary flights off. Then pull skin up legs and thighs and cut off feet. Tail section too. Hanging them allows me to work better I think.

 

[Buster52]

Quote:
Good suggestion. I hadn't thought of that. Since I will be hanging them by a wire attached to a beam to bleed out (I use an axe to kill), I will try just leaving one up there to see how that works.

The nice thing about just starting out is you get to try many different things to see what works for you.

Thanks!

ETA:
Do you leave the bird hanging while you eviscerate, as well?

 

[Steve_of_sandspoultry]

Quote:
I cut them off at the first joint and just save the "drumette" . When we skin them we fillet the breasts off, the leg 1/4's, and the lower wing -after that there isn't much meat on the chicken so we don't go any further with them.

Steve

 

[Buster52]

Quote:
I cut them off at the first joint and just save the "drumette"

And a consensus begins to form...

Thanks, Steve. Interesting about the filleting during the butchering. Yet another thing we may try on our journey.

 

[Steve_of_sandspoultry]

You would like the breast fillets I think, there is so much you can do with them other than just chicken. stir frys, grilling, alfredo etc etc etc.

Steve

 

[antlers]

Quote:
Good suggestion. I hadn't thought of that. Since I will be hanging them by a wire attached to a beam to bleed out (I use an axe to kill), I will try just leaving one up there to see how that works.

The nice thing about just starting out is you get to try many different things to see what works for you.

Thanks!

ETA:
Do you leave the bird hanging while you eviscerate, as well?

Nope. After skinned, feet and wing tips off I lay on a old table we ahve for butchering. Easier for me that way to gut em. But like you say you have to try what works best for you. You will get a routine that makes it easy for you to do them. Also fine places where the skin is looser to get your fingers under . little stuff like that. Dont be afraid to experiment! I even took this year to using a hand pruner to cut legs and wing joints. Seemed easier that the knife and it kept my knife sharper I think.

 

[ohiofarmgirl]

I even took this year to using a hand pruner to cut legs and wing joints.

i have a spectacular pair of poultry shears from henkle -- they make easy work of the joints.

and hey buster - let us know how it goes and what you learned

​

 

[Steve_of_sandspoultry]

Quote:
i have a spectacular pair of poultry shears from henkle -- they make easy work of the joints.

and hey buster - let us know how it goes and what you learned



The best poultry shear type tool we have found is this

http://www.grainger.com/Grainger/items/4A860

Back in my younger days as a field electrician these cutters would cut just about anything. We were processing quail one time and I thought about the ole cable cutter for removing the heads. worked like a champ, also on legs, wings etc. Not USDA approved however.... lol but who cares.

Steve in NC

 

[antlers]

Quote.......

We were processing quail one time and I thought about the ole cable cutter for removing the heads. worked like a champ, also on legs, wings etc. Not USDA approved however.... lol but who cares.

Steve in NC



Not USDA approved just means it works too good!