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- #41
threeepeat
Songster
Six weeks is big enough to eat. Wait for rigor to pass before freezing. 24 hours is the usual wait.
Have you read my article on how to process?
Do you recommend brine? Is the purpose of brine in theory just to make the meat less tough, or is it to preserve it for longer freezer camps?Okay good to know thanks. I just watched a video that suggested straight to the freezer after butchering but I wanted to double check. Glad I did.
If your quail is dirty, do you consider cleaning it up before you start the processing? This is something I would do, but I'm just not sure if cleaning the bird is always part of the process.
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