Almost time to start butchering. Just waiting on the scalder to get up to temp. Once they're done they're going into a cooler of ice water. How long should I wait to bag em and get em in the freezer??
Am with Jim, you are long done. We kill, bleed, scald, pluck, feet/tail and then cold water bath all 120+ before we wipe down everything. Then we gut, gizzard/liver, whole/cut them all, send them in for final rinse and wrap. We like ours either backs out or cut up... wings in a separate package.
Last edited: