rubbery meat

[rhodeislandredraiser]

Thank you all for you responses. Do i have to let them rest 24 hrs before i cut them up?

 

[miss_thenorth]

No, you can cut them up when you're butchering.

 

[tackyrama]

I let the meat rest for 24 hrs in the fridge then brine (1 cup salt/1gal water) for another 24 hrs. What the brine does is let the meat retain more moisture while cooking thus juicier and more flavorful. It really works. I found out why a local restaurant has such tasty and famous chicken. They brine it overnight!

 

[misspennyloise]

Help me out please. I was not able to let the processed chickens "relax" in a refrig. for the 24-48 hours after processing. i had to get my in a freezer . So what you all suggest I do.
Can I leave them thaw in the refrig for several days before cooking them. I think that would help???

next time i will definately wait. thanks for all the good advice.

 

[Burbs]

Quote:
Yes, completely thaw and then rest for two days.

 

[misspennyloise]

thank you

have a pleasant evening

 

[rhodeislandredraiser]

I butchered 4 more roosters on tuesday. I let them rest and added salt to the water. They still came out rubbery! Any one have a different idea.

 

[jaku]

Quote:
How long did you let it rest?