FOR MY SQUEAMISH FRIENDS... PLEASE STOP HERE!
DO NOT CONTINUE READING THE REST OF THIS POST!
I PROMISE THERE ARE NO GROSS PICTURES!
OK, you've been forewarned! Proceed with caution...
We got 30 day old chicks 9 weeks ago...
It is amazing how fast they grow!
(We lost 3 over the nine weeks)
(We lost 3 over the nine weeks)
This isn't our first time raising meat birds...
but each year we learn a little something new
or something to do differently next time!
We belong to a group called
Small & Beginner Farmers of NH
where we share experiences and equipment.
Our family oversees the MPU (Mobile Processing
Unit) for our county. We teach others how to use
it and rent it out to members.
Above, you see the trailer that everything is
housed in... the removable 'cones' are attached to
the doors. We have portable pens that can be
set up (behind the door area) for the "poultry in waiting".
After the head is removed and blood drained,
the carcass is dipped in HOT water (about 150*)
in the scald tank for a few minutes, just until the
feathers can be pulled out by hand.
feathers can be pulled out by hand.
The Featherman Plucker works really well!
In just a few minutes the birds
are all ready for the next step!
Evisceration... a fancy word which
means 'to gut out'.
The chill tank... is kept filled with ice so that
the core temperature is brought down FAST
and they are ready for the freezer!
Sitting pretty.... awaiting bagging and
weighing and then off to 'freezer camp'!
(Average weight... 5.65 pounds)
(Average weight... 5.65 pounds)
All in all... the process is not bad or hard.
My husband and I finished up all
27 birds in just a few hours.
(Not including the clean up!)
As to cost effectiveness.... you decide.
I kept track of EVERYTHING this time around!
Our total price per pound is $1.29
We are happy!!
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1 comment:
Love it! We just did this too.
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