Who here eats it

Quote:We do it in house, I can't imagine a processor would be efficient for this..

 

my son does it . he takes them to his house which is a much more rural area and processes them .He takes a percentage and returns the rest to us. there is NO WAY that i could do it as i'm too much of a wimp/softee............

 

I eat extra roosters and sometimes I'll raise a whole batch for meat. I kill them and process them. The best way to do it is to cut the bird's head with scissors, or pull it's head. I skin them and then gut them. Before you skin them cut the wings and feet off. Then you get the final product.

 

my husband shoots the bigger birds and the rabbits in the head (turkeys and chickens).. then I am the one who skins, plucks, eviscerates and all that fun stuff
my husband can handle the killing.. he just doesn't like dealing with the blood and guts ..
I have broomsticked rabbits before and have used an axe to behead the larger birds.. it's just a lot to do when i am the one who also has to tend to the rest of the processing.. so I never turn down the extra help

when i had quail before i was the one who did the slaughtering and the processing.. it's just a quick snip with a pair of pruners.. they bleed out fast and so it doesn't take but a minute to do

i'm getting quail again.. so I already told him I would tend to them like i did before

 

I took 6 georgia giant bobs and 2 coturnix roos out of there respective pens this morning, and in less than 15 mins they were in a salt water soak at Kamp Kenmore Spa....I gave my Bro 3 for his dinner. And yes my friend, I intend to eat the rest with great gusto!!! Bill

 

the one thing I 'll add is as I process mine I have a cooler full of ice water that as they are processed they are thrown in to the ice water I do like Bill and kina kosher em overnight in a saltwater bath

 

May I ask why you soak them in salt water?
Thanks

 

I raise A&M's for meat. Right now, I have 42 to butcher, 61 just hatched replacements, & 108 eggs that went in the incubator yesterday.

 

Quote:I do it...

A, to leach blood from the bird.

B, to brine the bird abit.

If you have never brined a bird you should try it. It adds moisture, and flavor if you add spices, to a bird that will have a tendency to dry out when cooked. I skin my quail as it speeds up the processing greatly over plucking. Caution: when using a full on brine, dont soak it over 12 hrs without trying it first. Over brined barn yard avian is not good!! good luck, Bill