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

[fisherlady]

Thanks! I don't know about 25. That's my goal but maybe 15 the first go round. That timing sounds really good actually, and the processing wikl be well after I've had to slave away putting the tomatoes up. Great idea!!

Check around the hatcheries, not all have the same minimum requirements.... or if one is close enough to you maybe you can arrange to pick them up instead of shipping, which may also change minimum numbers needed. The other thing folks often do is find others in their area who are also interested in getting meat birds, then you can split the order.
If you aren't sure of the number you want then I suggest starting with 10 or 15, you will most likely be able to split the butchering days up into 2 or 3 sessions as the birds reach the size you want. Even with a group of 10 or 20 birds they just don't all gain weight and size at the same rate... we will watch them and pick the largest of the group for each session, but some folks do them all at the same time if they aren't worried about the size or if their schedule doesn't allow for multiple butcher days.

 

[Bethel3330]

Check around the hatcheries, not all have the same minimum requirements.... or if one is close enough to you maybe you can arrange to pick them up instead of shipping, which may also change minimum numbers needed.   The other thing folks often do is find others in their area who are also interested in getting meat birds, then you can split the order. 
If you aren't sure of the number you want then I suggest starting with 10 or 15, you will most likely be able to split the butchering days up into 2 or 3 sessions as the birds reach the size you want.  Even with a group of 10 or 20 birds they just don't all gain weight and size at the same rate... we will watch them and pick the largest of the group for each session, but some folks do them all at the same time if they aren't worried about the size or if their schedule doesn't allow for multiple butcher days.

Thanks! I could probably split with someone nearby. I'm in a co-op with some people and they did a hatchery buy this spring. I'll see if any of the members are interested in meat birds because I don't remember anyone getting any at that time. The good thing is, though, two hatcheries in a neighboring state have lower mins on shippig, 15 and 6. I was surprised at the 6 so I need to go back to that site and make sure I read it right.
I'm trying to figure out the easiest way to house them, since my husband and I have so much other work to do. If we have until fall it should work though!
Thanks again for your input. Another reason I need to go with a lesser number is managing freezer space. I have a very large upright freezer and will be doing tons of canning but we'll also have the largest garden we've ever put in so I'm not quite sure what to expect. I have scoped out food pantries that will accept fresh produce, partly because we want to donate intentionally and just in case of overflow! Haha

 

[Coralietg]

I got another one done by myself today. Well, partially. It's in the cooler and I'm taking a break before gutting.

One dropped dead last night, one of the biggest roosters. I was mad at myself and my procrastinating partner. He got defensive and said it was just a chicken. I've been the one feeding these bloody things multiple times a day for nearly 8 weeks!

We learn from our mistakes though. I won't wait this long again, even if I have to do one a day myself.

Pros, I had the scalding water at a much better temperature this time. Plucking was a lot easier! Con, I still haven't got the bleeding quite right. It died quicker this time, but I had to cut twice.

I was planning on doing two this morning but it was already 80F at 9am and I just got too hot.

 

[BCMaraniac]

I got another one done by myself today. Well, partially. It's in the cooler and I'm taking a break before gutting.

One dropped dead last night, one of the biggest roosters. I was mad at myself and my procrastinating partner. He got defensive and said it was just a chicken. I've been the one feeding these bloody things multiple times a day for nearly 8 weeks!

We learn from our mistakes though. I won't wait this long again, even if I have to do one a day myself.

Pros, I had the scalding water at a much better temperature this time. Plucking was a lot easier! Con, I still haven't got the bleeding quite right. It died quicker this time, but I had to cut twice.

I was planning on doing two this morning but it was already 80F at 9am and I just got too hot.

It sounds like you are getting the hang of it....that's great. As for the DH, he needs to buck uplpand at the very least,hea My hubby doesn't do the killing and the actually workup of the dead bird other than plucking, but he does get everything set up and clean up.

You could always cook one and not put any on his plate....LOL

 

[Coralietg]

It sounds like you are getting the hang of it....that's great. As for the DH, he needs to buck uplpand at the very least,hea My hubby doesn't do the killing and the actually workup of the dead bird other than plucking, but he does get everything set up and clean up.

You could always cook one and not put any on his plate....LOL

I feel like he's waiting for everything to be perfect. He's building a silly platform to process on, getting something to keep the scalding water the right temperature, etc etc. I have no problem putting my big pot on the stove for scalding water, hanging the chicken from the washing line to pluck.

I hate that I have to use a live chicken to figure it out on. Today I got a better blood flow, but I held the skin too tight and the cut was bigger than I wanted. I need to press deeper in a smaller space rather than (what looked like

) slitting half the throat. Sorry to be so graphic.

 

[Crickett]

I know what you mean! It seems no matter how often I sharpen my knives, they're never sharp enough! I'm thinking I'm going to get some of those disposable scalpels for next time!

 

[Penny Hen]

I know what you mean! It seems no matter how often I sharpen my knives, they're never sharp enough! I'm thinking I'm going to get some of those disposable scalpels for next time!

Are you using stainless steel or carbon steel? Carbon steel can be honed sharper than stainless. You do have to meticulously clean and oil it after every use to keep it from rusting.

 

[Crickett]

Was using stainless. But I have access to the scalpels, so I think they may do better.

 

[Tomtommom]

It almost looks like dinner....

I'm debating on eating one of my hens (or two). One is just not the nicest bird.. she picks on the little ones and well, she looks like a freaking turkey she's so big. The other always has a poop covered behind, and again, not that nice. They're both partridge rocks and just BIG heavy birds, they both walk a little uncomfortable, in my opinion... probably because they're fat. They're the flightiest, hard to catch, wont even let you touch them. They lay almost daily though, which is why my husband doesn't like the idea of eating them. Maybe I will wait 'til winter comes around. They didn't lay during the winter, good excuse to eat them then, right?

 

[lizanne]

I know this thread is about processing chickens, but I could use some encouragement. Monday, day after tomorrow, I'll be processing some rabbits. I've never done rabbits before, and I'm a bit apprehensive about it. I've passed the chicken challenge, but could use some moral support for the bun one. Thanks!

I've never done rabbits, but I've seen it done. I've heard they're actually easier to process than chickens (at least physically maybe not mentally or emotionally

) My dad knows how to do them, (@srm220 ) I'll see if he has any advice.

whoa! A neighboring farm gave me their price of $5 each and I thought that was high after hearing some Amish will do it for $2. I didn't ask, just was buying some feed from them but you can bet if it were half their price I'd probably take them up on it. Then, again, I really wouldn't want the birds to have to travel and be freaked out prior to either...

Btw, everyone, I've been reading this thread since joining a few weeks ago and just realized I've been jumping in and never said Hi. So Hello to those I hadn't yet talked to. Hope you don't mind my chiming in.
Beth

Ouch!!! $7 or even $5 each is expensive. I know their is a processing place near me that will do it for around $2 each if you have more than 50 birds.

I know what you mean! It seems no matter how often I sharpen my knives, they're never sharp enough! I'm thinking I'm going to get some of those disposable scalpels for next time!

I've been thinking the same thing. I processed 2 roo's by myself a while back, and I felt like it would have been so much easier with a sharper knife. I need to look into getting some scalpels.