Quail Processing

[anthonyjames]

Does anyone out there process a large amount of Quail per year? I have a plucker with 181 fingers. I am wondering if there are any tips or items to be thought of?

Example do you scald like a chicken at 140 degrees?
How many to put in plucker at a time for best results?
Should the plucker be set up any different?

And what do people charge per quail dressed?

 

[miss_thenorth]

I do, are you talking coturnix? I do it by hand,and usually do about 20-30 at a time. I pop the head off, remove the wings, and feet, skin them and gut them. I think, imo a mechanical plucker would be over kill for such a small bird. And their skins rip very easily.

 

[anthonyjames]

Miss theNorth,

Thanks I have done them the same way. But I need to keep the skin on as a few restaurants want to purchase them from me. And each place is looking to purchase 100 - 150 per month from June - Nov.

 

[miss_thenorth]

Then what I would recommend is to try one or two first by dipping them in water. In all honesty, I think I would wipe the feathers off and not risk tearing the skin with the plucker. Even dry, the feather come off quite easily, that is, unti the skin rips. Good luck, and let me know how it turns out. My quail have not started laying yet this spring, but it will be starting soon.

 

[JJMR794]

Quote:
ARE YOU A USDA LICENCED PROCESSOR?

 

[Riffecreek]

Quote:
ARE YOU A USDA LICENCED PROCESSOR?

JJ, here we only need the local health department to inspect the facility to process game birds.. different story for chickens!!

 

[JJMR794]

Quote:
ARE YOU A USDA LICENCED PROCESSOR?

JJ, here we only need the local health department to inspect the facility to process game birds.. different story for chickens!!

IN KY YOU'RE CORRECT BUT MOST OTHER STATES USDA LICENCED PROCESSOR IS REQUIRED FOR IT TO BE SOLD