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Post by joannaehughes on Dec 8, 2007 1:27:48 GMT -5
Greetings! Just was wondering if anyone had any advice on butchering. I need to find out how to do a couple of ducks and a turkey... I know I can find a book at the library perhaps but was just wondering if anyone had any personal advice that had done this..?! Thanks, Joanna
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Dec 8, 2007 10:24:55 GMT -5
Butchering is easy as long as you're not skirmish about killing farm animals. I can do it, but don't like to. My husband, boys and daughter are usually the butchers around our house, but occasionally there is a need for me to do it.
NOTE: ANY LADIES FAINT AT HEART SHOULD STOP READING NOW.
Step 1. Before butchering decide whether you will pluck the bird or skin it. If you decide you want to pluck it, then build a fire outside and bring a large pot of water to boil. If you plan to skin them you won't need the boiling water.
You will also need to have ready a large tub of cold water whether you pluck it or skin it.
Step 2. When butchering poultry, we usually wring their necks. This is done by grabbing them by the head so that their necks are below your hand. Very forcefully yank the animal up and in one motion very forcefully yank it down again, so that the body position flips from under your and to above your hand. You must do this very quickly and very forcefully - it will break the neck causing immediate death. Do not be alarmed, the bird may flop or run around - it is just a nervous muscular reaction. Remove the head with a hatchet. If you prefer you can also chop the heads off. To do this you will need to "stun" the bird by knocking it in the head with a heavy board or the backside of the hatchet. Then place the bird on a board, put your foot on the head, hold the body with one hand and chop the neck. Put the hatchet down and pull the head off - the bird may again flop and/or run around for a few seconds. note: it is easier to catch them for butchering in the early morning before they are fully awake.
Step 3. If you plan to pluck them, take hold of the feet and dunk them into the boiling water. This will make the skin more pliable and the feathers easier to pluck. Do not hold them in the water as you are not cooking them, just dunk them. Pluck the feathers in the direction of the feather growth, "with the grain". Repeat dunking and plucking until all the feathers and quills are removed. Using a match, singe the little hairs off the the skin.
If you plan to skin them, cut an opening just skin deep under the breast bone. Pull the skin back and cutting it away from the meat.
For disposal of the skin and/or feathers, we toss them into the fire. Some folks like the wash and dry the feathers for other uses, but I personally don't bother with that. I do put the ash into my compost bin.
Step 4. Using a sharp knife cut a slit through the meat under the breast bone being careful not to lance any internal organs. Reach up into the cavity and pull the membrane sac, which holds the entrails out. Then cut out the lungs and trachea located near the breast bone.
Step 5. Wash the bird in a large tub of cold water or with a water hose.
Step 6. Either prepare it for supper OR place in a gallon size zip lock freezer bag and freeze OR can it.
Sounds like you all are going to have a yummy dinner ... tb
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Post by joannaehughes on Dec 10, 2007 16:07:20 GMT -5
Thank you for the instructions! This will be very helpful and handy. Brings me right back to when I used to do this with chickens... we had neighbors that built a stand to put the birds into that was built like a big wagon wheel rotating on a stand that had cones at the end of each "spoke" they would put the birds neck down to drain them and they didn't have a chance to run. !! Never seen one since. At any rate, thank you again! Sincerely, Joanna
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