Good and bad problem...

[ORChick]

I have not done much in the way of canning.
All I know about meat, is 10 pounds pressure for 90 minutes. Period.

I never soak my meat.
For old hens and all roosters, we tend to age the old fashioned way, to tenderize the meat fully. Kill, gut, wipe cavity with dry cloth, hang by feet in 40 degree temp for 4-6 days.
Remove head, and then dry pluck feathers.

BB, does this process make dry plucking easier? I have not yet processed a bird, and won't do for awhile yet as my *surprise* chicks turned out to be girls . But when I do I am thinking about dry plucking, but can't find much information about it. And do you think that keeping the birds in a 40* fridge would replace the actual hanging by the feet? This is Oregon, not Alaska, and I couldn't ever have a guarantee about the temps. I am hoping that my broody hen will repeat her efforts next year; when/if she does I will need to be prepared.

 

[Bubblingbrooks]

I have not done much in the way of canning.
All I know about meat, is 10 pounds pressure for 90 minutes. Period.

I never soak my meat.
For old hens and all roosters, we tend to age the old fashioned way, to tenderize the meat fully. Kill, gut, wipe cavity with dry cloth, hang by feet in 40 degree temp for 4-6 days.
Remove head, and then dry pluck feathers.

BB, does this process make dry plucking easier? I have not yet processed a bird, and won't do for awhile yet as my *surprise* chicks turned out to be girls . But when I do I am thinking about dry plucking, but can't find much information about it. And do you think that keeping the birds in a 40* fridge would replace the actual hanging by the feet? This is Oregon, not Alaska, and I couldn't ever have a guarantee about the temps. I am hoping that my broody hen will repeat her efforts next year; when/if she does I will need to be prepared.

Dry plucking is a pain, no matter what. DO it in small batches to make it easier.

Now, you need to actually hang the birds. No part of it should be laying down, and not getting oxygen on it.
An old fridge that is not being used for food will work fine to keep the temps even.
We hang ours in a shed when the temps cool in the fall.
And if need be, in an old fridge.

 

[ORChick]

I have not done much in the way of canning.
All I know about meat, is 10 pounds pressure for 90 minutes. Period.

I never soak my meat.
For old hens and all roosters, we tend to age the old fashioned way, to tenderize the meat fully. Kill, gut, wipe cavity with dry cloth, hang by feet in 40 degree temp for 4-6 days.
Remove head, and then dry pluck feathers.

BB, does this process make dry plucking easier? I have not yet processed a bird, and won't do for awhile yet as my *surprise* chicks turned out to be girls . But when I do I am thinking about dry plucking, but can't find much information about it. And do you think that keeping the birds in a 40* fridge would replace the actual hanging by the feet? This is Oregon, not Alaska, and I couldn't ever have a guarantee about the temps. I am hoping that my broody hen will repeat her efforts next year; when/if she does I will need to be prepared.

Dry plucking is a pain, no matter what. DO it in small batches to make it easier.

Now, you need to actually hang the birds. No part of it should be laying down, and not getting oxygen on it.
An old fridge that is not being used for food will work fine to keep the temps even.
We hang ours in a shed when the temps cool in the fall.
And if need be, in an old fridge.

Thank you. I'll need to look into the best way to do that. And yes, it would be in small batches - one bird at a time. My plan is to let my dual purpose breeds hatch chicks, and butcher them more or less as needed, rather than filling the freezer with 25 birds at a time. This is, of course, all theoretical at present. The Broody needs to sit on more eggs to begin with, and I need to make sure I am *up to the deed*, as I have never done anything of the sort before. I think I am, but who knows?

I am taking your advice, and copying it to a document that I can refer to later. Thanks again

 

[Kingsfarm]

I'd just like to say I live in Louisiana and it is HOT here, hanging-no room in my fridge - the plan is to butcher, clean then put in salt water solution for 2 days (read this somewhere) ...then... boil, debone and process for 90 minutes.....anyone see this as O.K. to do it this way.... ? What is spatchcocking?

 

[Farmfresh]

Personally I would not do the saline that way unless it is chilled.

Spatchcocking is the term used when you split a bird carcass lengthwise through the breast to make the whole bird lay flat. It is a great way to make sure all of the meat gets done at about the same time on a grill.