What if i pluck 'em now and gut 'em later?

Discussion in 'Meat Birds ETC' started by PunkinPeep, Jan 14, 2011.

  1. PunkinPeep

    PunkinPeep Chillin' With My Peeps

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    It looks like i am about to do some butchering by myself (ug), and i would like to do the outside part (the killing and plucking) and then take a whole bunch of birds inside and do the gutting all at once.

    I know i will be dealing with rigor, but is there any other reason not to do it this way. It's cold outside, so it won't be hard to keep them chilled. If i kill and pluck today and gut tomorrow, will it make my meat smell like poop or anything horrible like that?

    Just trying to simplify the process.

    Thanks for your thoughts. [​IMG]
     
  2. Talihofarms

    Talihofarms Chillin' With My Peeps

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    I don't think it should be much of an issue if you get them chilled right away.
    Make shure the internal temp is no more than 40 deg.

    I think it would be best to get the cavity cleaned out asap, it is easier to clean a warm bird
    as opposed to a large amount of chilled birds.


    just my .02
     
  3. kristim23

    kristim23 Out Of The Brooder

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    How many birds are you talking about, and how long will it be between the plucking/gutting?
    (edited to add)
    SORRY! Missed that part! I would definetly clean them out while they are warm. I think it's better safe than sorry!!
     
    Last edited: Jan 14, 2011
  4. PunkinPeep

    PunkinPeep Chillin' With My Peeps

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    Quote:That's a really good point. I just so hate doing the whole process over and over by myself. I'm conflicted. Thanks for your thoughts. [​IMG]
     
  5. PunkinPeep

    PunkinPeep Chillin' With My Peeps

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    Quote:Well, i was kind of thinking it would be however many i can get done before i go to bed - so probably no more than ten. I was kind of thinking of plucking this evening and gutting in the morning. [​IMG]
     
  6. Bossroo

    Bossroo Chillin' With My Peeps

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    Quote:Well, i was kind of thinking it would be however many i can get done before i go to bed - so probably no more than ten. I was kind of thinking of plucking this evening and gutting in the morning. [​IMG]

    Not always, but sometimes... What would your reaction be when you cut open the bird's cavity in the morning, remove it's guts, only to discover that the meat inside has turned to a putrid green color?
     
  7. PunkinPeep

    PunkinPeep Chillin' With My Peeps

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    Quote:Well, i was kind of thinking it would be however many i can get done before i go to bed - so probably no more than ten. I was kind of thinking of plucking this evening and gutting in the morning. [​IMG]

    Not always, but sometimes... What would your reaction be when you cut open the bird's cavity in the morning, remove it's guts, only to discover that the meat inside has turned to a putrid green color?

    [​IMG] ew. That's what i want to know. Is that a possibility? Why would that happen?
     
  8. HorseFeatherz NV

    HorseFeatherz NV Eggink Chickens

    I think you are asking a very good question.


    When I am alone, I will do two - pluck and then gut later. I am not too worried about internal temp - as long as the outer is starting to cool.


    Think about duck or goose hunters. They spend all day hunting and then process that evening or the next day. (remember a couple years ago - the duck found alive in the fridge after 2 days?)



    Here is a little article about the Florida duck - Perky http://news.bbc.co.uk/2/hi/6309159.stm
     
    Last edited: Jan 14, 2011
  9. bigredfeather

    bigredfeather Chillin' With My Peeps

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    Never tried it, but personally I wouldn't do it, especially overnight unless it's your only option. To me it's just not worth the risk. Who knows what those crazy bacteria would do with an extended amount of time to reproduce.
     
  10. PunkinPeep

    PunkinPeep Chillin' With My Peeps

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    Quote:Also a good point. I think i may stick to doing one or two at a time and hope that my husband is here tomorrow to help me do the rest. It's just so much faster and easier that way.
     

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