So, after processing, what next?

[2boxers]

Lat year when we butchered our birds, we just chucked them in ziplock bags and tossed them in the freezer. They were okay, but I have a feeling we could have done better.

I have learned from reading here that I should let the birds "rest". Should we let them rest before the freezer? How long?

I saw some one mention "brining" the birds. Is that soaking them in salted water, like catfish?

Are there any other steps we can take to make sure the birds will be delicious for dinner?

 

[jaku]

You can brine if you want- personally, I'd say do that with your birds individually before you eat them, rather than all together after processing. The reason being that brining calls for adding a TON of salt and sugar to the birds, which actually changes the flavor. You'd be more versatile with your birds if you did that as needed per bird.

But, I soak mine in a lightly salted ice water for 24 hours, then bag them and put them in the fridge for another 24, then freeze.

 

[DonnaBelle]

I definately recommend soaking in a mild salt water solution in the frig for 24 to 48 hours. I have some I'm going to pop in the freezer tonight. I butchered them Monday morning.

I have always allowed my butchered quail to "rest/soak" in salt water for 24-48 hours in the fridge. All meat is better if allowed to "age". Good beef is aged for about a week in a cool down locker; I don't know about pork, never butchered it myself.

DonnaBelle

 

[2boxers]

Exactly what I needed to know. Thank you both.

 

[Farmer Kitty]

I also can some of mine boneless to use in salads, hot dishes, etc.