Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[ronott1]

Quote:
Please send me a PM to let me know what the Mods did.

 

[ozexpat]

Thanks, I think I have gutted enough wild game for that part to go smoothly, it was the initial part that I was so scared of, as well as the impeding eating of it.

I certainly did avoid the catching of the birds and after the first 2 I could watch and do my job too. I did distance myself from the birds, all week I fed and watered and did not observe them too much.

I honestly think if they were meaties and grown as such I wouldn't have had such a nervewracking time with it.

thats why i encourage to name roos after food - to remind you they really are meaties.

 

[Sally Sunshine]

Good Job Sally!!

I didn't wait any longer than 5 hours to cook my first one. I asked a guy at work (he used to be a butcher, and still processes deer, ect. for his friends) about resting chicken. He said they don't need to rest very long. He said 15 minutes to an hour, depending on the age of the bird. Has anyone eatten one without resting, and had a bad experience? Just wondering?

Oh! Thank you!

 

[Sally Sunshine]

I am so happy for you. HMmm I don't have any spare screen door bottoms. Might have to do some scrounging. Only planning on the one for now. Picked up one of my 4 month olds and he weights quite a bit but felt scrawny meat wise. Since our instructor keeps flaking out on us I think I might do it on my own on Tuesday.

I seen on google they use those big bleach bottles with tops cut out, DH cut a pair of rubber boots off and for some reason he kept the tops! I thought to my self AFTER cleaning up that I could have just used the uppers from a rubber boot! DOLP!

 

[Sally Sunshine]

Quote: yup and you are correct in encouraging this!

 

[Sally Sunshine]

SilkieS sorry you had a horror story too!

 

[Sally Sunshine]

Quote: Wing, I'd be VERY interested in a pot as well if you have any more spares. I have to meet up with Rey the weekend of the 11/12th to get my geese if we can arrange something for then.

mea maxima culpa.

...forgot my signature quote for a moment there.....

Sally Su I missed a lot. I would love to know what you made your cone out of and what mistake happened other than trolls. PM me if you need.

I'd like to know too. We had a bit of trouble bleeding out our 1st bird due to a dull knife & an inexperienced butcher. Had to go get a sharpener for the knife to finish the job.

this is the issue, cutting the neck....

I suggest that you take your time, feel the neck and be sure of your JAB then slice. The blood should come out in a stream, not drips. ONLY use an extremely sharp knife. Don't head there thinking slice fast run away like we did. Go a bit slower and be sure of your cuts. and DO the blink test, push on the eye ball make sure they are gone and have bled out for well over a minute. I posted a video a few pages back of them cutting a duck neck, watch that.

 

[Sally Sunshine]

Quote: Wing, I'd be VERY interested in a pot as well if you have any more spares. I have to meet up with Rey the weekend of the 11/12th to get my geese if we can arrange something for then.

mea maxima culpa.

...forgot my signature quote for a moment there.....

Sally Su I missed a lot. I would love to know what you made your cone out of and what mistake happened other than trolls. PM me if you need.

I'd like to know too. We had a bit of trouble bleeding out our 1st bird due to a dull knife & an inexperienced butcher. Had to go get a sharpener for the knife to finish the job.

this is the issue, cutting the neck....

I suggest that you take your time, feel the neck and be sure of your JAB then slice. The blood should come out in a stream, not drips. ONLY use an extremely sharp knife. Don't head there thinking slice fast run away like we did. Go a bit slower and be sure of your cuts. and DO the blink test, push on the eye ball make sure they are gone and have bled out for well over a minute. I posted a video a few pages back of them cutting a duck neck, watch that.

 

[Wax Myrtle]

this is the issue, cutting the neck.... 

I suggest that you take your time, feel the neck and be sure of your JAB then slice. The blood should come out in a stream, not drips. ONLY use an extremely sharp knife.  Don't head there thinking slice fast run away like we did. Go a bit slower and be sure of your cuts.  and DO the blink test, push on the eye ball make sure they are gone and have bled out for well over a minute.  I posted a video a few pages back of them cutting a duck neck, watch that.

Yes, this. Make haste slowly. I had a very similar second experience, Sally, also due to overconfidence. I think I can fill in what you edited out. :-/

 

[Elke Beck]

I did not cut deep enough on the first bird I killed. It hung in the cone dripping, blinking and gasping for far too long before I got up the nerve to finish the job. I still feel bad about it, but I also honor that chicken's suffering by making sure I make a good cut every time now. A chicken's neck is much tougher than it looks.

I take my time finding the spot to cut and getting ready, and then I make the cut as fast as I can. I figure that the faster it is done, the less the chicken feels the pain.