You don't rest carcasses before cooking to let rigor pass?When I'm done they are stuffed into a stock pot and slow cooked until all the meat falls off.
Are these CX?
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You don't rest carcasses before cooking to let rigor pass?When I'm done they are stuffed into a stock pot and slow cooked until all the meat falls off.
You don't rest carcasses before cooking to let rigor pass?
Are these CX?
I've found rigor to set in before I get to gutting, after plucking...like less than 15 minutes after jugular slit. At least it seems so, legs are very stiff and can make it harder to gut.immediately after death before rigor
Wow Kabouter.....you're all in, lol. I'm three years into doing my own birds and I still go cheap, lol. I use traffic cones (got from a friend) and they are clamped to saw horses. Use a portable propane burner, a huge stockpot (BIG one), a tree to hang chickens from for plucking and a table (with bleach to keep clean) for cleaning out chickens. Ice chest to keep chickens in. I leave skin on but yes, they are easy to get skin off. I've never had enough to bag but have seen the process and if I ever am goin to do more then 20, I'll probably invest in bags. We gather family and friends and work at stations to do meat birds and lots of extra roosters and everybody takes home food.I just made my investment in processing materials and here is what I bought:
Plucker - $548.00 +shipping
fish filet table $69.00 -
kill cone $28.00
boning knives $15.92
shrink bags $34.95
Links should work. I already have a huge stock pot and propane burner for scalding, and plan to air cool before bagging in a huge chest freezer with a temperature controller.
Okay....that is so COOL! Gonna have to get me a kitty litter box, lolI had CX and BR that didn't fit in the metal cone.. I seen on BYC where someone made one from a kitty litter jug, 3 screws to the support w/a large washer.. I keep them both up and if the bird doesn't fir in one it goes in the other LOL .. I process a few at a time as I need them usually.View attachment 1059838
HUH? ~August thru May?Most of my butchering so far has occurred in college months, so that helps. I also do relatively small batches. I think the most I did in a day was 8 or 10.
x2. Rigor sets in on my birds before I even get to gutting.... I chalk it up to my serious slowness in butchering.I've found rigor to set in before I get to gutting, after plucking...like less than 15 minutes after jugular slit. At least it seems so, legs are very stiff and can make it harder to gut.