Processing Quail Pictures- WARNING Graphic!

[monarc23]

Quote:
ah me and my mouth! you ddint want people to know?? Im sorry! want me to delete it though im sure many ahve read it already!?? LOL i sorry

Nah, I'm just jerkin your chain! It is not a secret by any means. And I never claimed to be right in the head anyway!

PHEW! you stinker! LOL! Had me worried there for a sec! LOL!

If it makes you feel any better im 24 and have whats considered an elderly persons disease...illness what have you...it's called Reynauds disease....and it's very rare in "young people" if my hands or feet get cold (even in the summer time) the capilaries seize up like i wrapped rubber bands around the digits and no blood flow goes through AND wont return until i get them warm...it's severly painful and im mostly miserable in the winter lol obviously lol! So there i have an old persons disease

edited for spelling

Im tired

 

[CARS]

Thanks for the step by step processing!!!

One thing though, 5 birds per person? Seriously? I think I need a bigger roaster!

Oh ya, two things. Do you age the meat before freezing? (I guess if you need 5 per person there isn't too many left to freeze is there

)

 

[LilRalphieRoosmama]

If we cook them whole, we use 2 per person and with side dishes, that's plenty. The only meat on them is their breasts, drumsticks and thighs.

 

[monarc23]

Quote:
haha these are wee little birdies unless you have like a barbie doll freezer i'd say you'd be fine putting a few dozen in your freezer

I have several in there right now from past cullings (but i left their feathers on for my animals to eat later on).

I dont age the meat others might i dont....since aging is supposedly only for making the meat tender....and me eating birds culled only minutes before they were cooked and i ate them..i can attest that as long as they arent overcooked their meat isnt tough....i have noted that the thighs can be rubbery (and exceptionably greasy) though LOL!

 

[shelleyd2008]

Does anyone use the 'cutting the back out' method? I have heard of that (I think on TV), since the quail have virtually no meat on their backs anyway. Just a ?

 

[monarc23]

Quote:
I've never heard of it, but i dont eat the thigh meat any how so sometimes i just do all the dressing i do then i cut the back bone off and give the rest to my critters and just cook the breast so it's like a little cup of meat...so would be great for stuffing still

 

[Epona142]

THANK YOU! I have searched everywhere for what you have provided.

It may be some time before I can cull quail, as I only hatched 5 little buggers, but this is bookmarked for that time. And I ordered a better incubator that's on its way so I can try again soon!

 

[linebacker]

Quote:
We cleaned 50 Saturday for a Superbowl party. We set up an assembly of should I say a dis-assembly line.

1) killed them
2) cut off the wings
3) skinned them
4) snipped them up the back to gut them
5) put them in an ice bath

Brad

 

[Mrs MIA]

I think mine sat in the fridge for a day before we ate them, but that's only because we were saving them for Thanksgiving. They're so tender they really don't need to be aged, but it's a personal preference. And personally, I'm raising a LOT of extras this year just to put in the freezer. LOL! We bought one of the Featherman pluckers that has the extra fingers to do quail...

I'm picturing them seasoned on the BBQ now...

 

[CARS]

Quote:
We cleaned 50 Saturday for a Superbowl party. We set up an assembly of should I say a dis-assembly line.

1) killed them
2) cut off the wings
3) skinned them
4) snipped them up the back to gut them
5) put them in an ice bath

Brad

So what was the reward... Your party cleaned and you have a freezer of meat? Just kidding. We do that in summer with chickens. I just would have had them culled on Saturday and eaten Super Sunday!!!