Working on my process input appreciated

[kizanne]

Ok so I have mentioned before I need to speed up my process and some things just won't change but my hubby found a video with some things he'd like to try which may speed things up during processing.

First question anyone who snips the heads off or wings off with scissors what brand / kind do you have. I have found some of the necks very tough and figure the scissors must be very tough too. I don't want to use lobbers cause the video he is going to emulate uses scissors for other snips too that lobbers won't work for.

Second if a chicken is cut into bits on the process table can it be shrink wrapped right away and thrown in the fridge or would the lack of air stop the aging process from being effective?

 

[Life is Good!]

We discovered scissors were the best alternative for us for removing head and wingtips - used a knife for the feet though. Brand? Not sure, they're heavy-duty kitchen scissors that can come apart to go into the dishwasher (the two blade 1/2s have a pin in the middle to rotate and seperate for cleaning). I know my Chicago Cutlery scissors would qualify, but husband found this pair at Target or Wal-Mart - said my Chicago cutlery was 'too good for this', i.e. if these got destroyed, the price paid wasn't that much of a loss.

I put our FR in their shrink-wrap bags and chucked 'em into the fridge to age. No problem there - two days later, put 'em in the freezer and they're good to go!

Hope this helps.