Question For AFTER Processing.

Discussion in 'Meat Birds ETC' started by neindiana, Oct 19, 2011.

  1. neindiana

    neindiana New Egg

    Aug 27, 2011
    I have 50 meat chickens that will be processed next Thursday. My question is: Where do I go from here???? I read they need to be kept cool for 2-3 days and let rig pass. I don't have the fridge space, so can i just pack them in ice water (coolers) for 2-3 days before packaging? Will all of the water mess them up? My issue is fridge space.

    Also, I have 1 that hasn't been walking much in the last week. I don't think he's sick as he is still eating and drinking. I have him isolated. Do you think he's safe to butcher?
  2. NancyP

    NancyP Chillin' With My Peeps

    Mar 28, 2009
    Keeping them on ice is fine. I would rinse and start fresh each day. Meat birds are prone to leg problems, so I would guess he is fine and safe to eat. Good luck. Home grown chicken is the best!
  3. EggsForIHOP

    EggsForIHOP Chillin' With My Peeps

    Apr 18, 2010
    Quote:Double ditto! DON'T forget to change the water/add more ice as needed! I did that last spring - forgot to put ice back in one out of 4 coolers full of turkey we had processed after draining off the pink water that night and OMG was it bad by the time I figured it out the next afternoon! I was absolutely sick over loosing 2 turkeys too...just don't forget ice even melts when it's cool! The little bit left in there was not enough to keep those birds "fresh" at all.

    As for the could just be leg issues - let your senses be your judge. If alive there seems nothing infectious going on, go ahead and process that one now and then reinspect. As long as the meat looks, smells, and lastly tastes as it should, I would say no worries. But if you start plucking and notice crazy things going on, or go to gut and notice crazy things...sacrifice it to the buzzards and be done with it.
  4. Oregon Blues

    Oregon Blues Overrun With Chickens

    Apr 14, 2011
    Central Oregon
    If you don't have fridge space, it is OK to bag them up and put them in the freezer. Then take them out a couple of days before you use them and let them thaw and rest in the fridge one at a time.

    I've tested that on 20 ducks when the fridge they were resting in froze them all. So, into the freezer they went and I take them out a few days early and rest them in the fridge and they are perfect and tender.

    I don't like the idea of leaving them soaking in water for several days. I'm afraid you'll soak all the flavor out of them.

    You only have to rest a bird until the rigor passes. If you can easily wriggle the legs and wings, then they have rested enough. It should be in less than 1 day. A 3 day rest isn't necessary.
  5. EggsForIHOP

    EggsForIHOP Chillin' With My Peeps

    Apr 18, 2010
    LOL - you're right, a 3 day rest isn't crucial - not for the bird...but for ME it is sometimes depending on how many we did that day! [​IMG] I reach a point where I can leave 'em on ice for a day or 2 and I do - it's the procrastinators code you know [​IMG]
  6. booker81

    booker81 Redneck Tech Girl

    Apr 18, 2010
    Quote:This - no issue at all with freezing ASAP and then thawing and letting it get out of rigor and rest if you wish.
  7. PotterWatch

    PotterWatch My Patronus is a Chicken

    Apr 22, 2008
    Ours are kept in ice water until the day after processing, then we package them and either put them back on ice (so we can take them to the drop-off spot), or they go in our fridge or freezer. Sometimes we package the night of processing, but it is usually the day after.
  8. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    i plugged my freezer in the day we processed. It took them that long to freeze solid anyways.
  9. al6517

    al6517 Real Men can Cook

    May 13, 2008
    I also let them sit in iced up big coolers rinsed daily, but I also add the proper amount of salt to the water as to brine them for enhanced flavor, works great and are ready for the freezer a day sooner.

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