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killing chickens - help

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Comments

  • #52
    Gael23
    Registered Users, Registered Users 2 Posts: 12,123 ✭✭✭✭Gael23


    Stationmaster wrote: »
    Killed a few broilers last week and have more to do this weekend. Used the hot water (140 degrees) and it made the plucking very easy.

    What was your process for slaughtering?


  • #53
    SouthWesterly
    Registered Users, Registered Users 2 Posts: 6,927 ✭✭✭SouthWesterly


    Gael23 wrote: »
    What was your process for slaughtering?

    I have one of these.
    Breaks the neck.

    https://www.maceoinltd.com/poultry-equipment/poultry-processing-equipment/wall-mounted-poultry-dispatcher/


  • #54
    biddyearley
    Closed Accounts Posts: 129 ✭✭biddyearley


    SouthWesterly wrote: »
    Was that 140C?

    Way too hot. Burns the skin.


    Unless pressure was increased as in a closed system, it is not possible to get water to 140c.



    Water evaporates at 100c


  • #55
    dockysher
    Registered Users, Registered Users 2 Posts: 377 ✭✭dockysher


    servant wrote: »
    Hello
    I wonder if there is anyone in my area (Co. Leitrim) who can help me (show me) how to kill chickens.
    Even though I keep chickens for eggs I have no idea how to keep them for meat. I really would like to breed them for meat but I think I need someone to show me how to do it, hands on...
    Anyone know where I could get help? How did you guys learn? What was your experience?

    Thanks
    Mia
    Did you try talking it out with them?


  • #56
    Ubbquittious
    Registered Users, Registered Users 2 Posts: 6,256 ✭✭✭Ubbquittious


    bonzodog2 wrote: »
    My reading of it would say, given the 'or' at the end of 3i, that if you're keeping it on a farm and slaughtering it there, in a place used for slaughter (i.e. some kind of mini-abattoir), you can eat as much as you like for your own consumption.

    i.e. due to the 'or', ignore the part ii

    Maybe there are other regulations that apply though.


    There is always this kind of legal fear mongering on Boards


  • #57
    Stationmaster
    Registered Users, Registered Users 2 Posts: 917 ✭✭✭Stationmaster


    Gael23 wrote: »
    What was your process for slaughtering?

    I never even thought about whether it was F or C but it must be F alright! Anyway, we take the birds out just over 24 hors before killing. I have a table with a hole in the middle of it that a cut up traffic cone fits onto and we hold the bird head down in that so just the neck fits out the bottom and then we cut the throat. A bucket underneath is obviously needed. We dipped the bird for longer in the water this time (this is only our second time killing) - about 20 seconds I'd say and the feathers came off very easy. Cut and cleaned our birds and then rest in the fridge for 24 hours or so until putting what we want in the freezer.


  • #58
    SouthWesterly
    Registered Users, Registered Users 2 Posts: 6,927 ✭✭✭SouthWesterly


    We vacuum bag them before putting in the fridge for 24 hours. Then freeze.


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