Scauld problems

[KrazyKreamer]

hello, so the last processing we did,( we are still fairly new to the trade) I have my scalder set at 145 degrees F. Dunk the birds for 1 min, 3 at a time, then kinda lift up and down a few times. At that point feathers pull easy and into the plucker they go. Then into the processing trailer to await evisceration. Problem I’ve been seeing is the top part, outer layer of breast meat slightly blanches, not quit cooked tho. As far as I know I’m following what the books and other people do but it doesn’t show well having the meat look like this. Any words of wisdom???

 

[Hawgfan]

Have you tried less time? 145F is about what I shoot for, and I don't have any issues. I usually do a check around 30 seconds, but another 15 seconds or so is often required. Also, your thermometer could be a little off, or possibly mine. One continuous minute sounds a little excessive from my experiences. I'd try less time first. If the issue persists, back the temp down 5 degrees.

 

[Northern.Ontario]

Too hot and too long. Dip, dunk and swirl. Then pull after 20 seconds and test the feathers.

 

[Mosey2003]

Yes, a straight 1 minute is too long. In and out repeatedly until the feathers wipe off.

 

[Egghead_Jr]

I scald at 150-155 F but use many quick dunks and swishes. In, swirl and plunge, out. Repeat until largest feather pulls with no effort. 5 seconds in at most at a time and it can take me up to 5 or 6 dunks before the feathers are ready.

 

[Maeschak]

hello, so the last processing we did,( we are still fairly new to the trade) I have my scalder set at 145 degrees F. Dunk the birds for 1 min, 3 at a time, then kinda lift up and down a few times. At that point feathers pull easy and into the plucker they go. Then into the processing trailer to await evisceration. Problem I’ve been seeing is the top part, outer layer of breast meat slightly blanches, not quit cooked tho. As far as I know I’m following what the books and other people do but it doesn’t show well having the meat look like this. Any words of wisdom???

Dont know if it helps, but for my set-up I found 150 degrees works perfectly. Quick dunks, 3 second or so swishes, and then maybe a 10-second final dunk to loosen the feet skin and wing tip feathers. When you get the right temp for scalding you will know (and be thankful!). The feathers really just brush/rub right off with the friction caused by my rubber gloves. (I use rubber dish cleaning gloves when plucking because the rubber really aids in feather removal.)