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[Market-farming] Online Home Processing of Poultry Resources
- From: "Dave Lilligren" <dave AT lilligren.com>
- To: <market-farming AT lists.ibiblio.org>
- Subject: [Market-farming] Online Home Processing of Poultry Resources
- Date: Mon, 10 Feb 2003 14:49:46 -0600
Jackie, et al:
If you want to home process your own chickens, including plucking them by
hand, here are a couple of good on-line resources for you:
http://www.ianr.unl.edu/pubs/foods/heg144.htm. This one is from the Univ.
of Nebraska. Lots of photos as well.
http://www.extension.umn.edu/distribution/livestocksystems/DI0701.html.
>From the Univ. of Minnesota. Loads of information, and lots of photos as
well.
I would disagree with Bob a little on the temperature. 165 degrees is too
hot. The best temperature range is between 130 to 140 degrees. The younger
the bird, the lower the temperature. The lower the temperature, the longer
the scald, AND the easier the plucking! If the temperature is too high, the
skin can tear when you are plucking.
Hope this helps!
Take care,
Dave Lilligren
Sandstone, MN
-
[Market-farming] Chicken plucker!,
St. Joseph the Worker Farm, 02/10/2003
- RE: [Market-farming] Chicken plucker!, Dave Lilligren, 02/10/2003
- RE: [Market-farming] Chicken plucker!, bob, 02/10/2003
- <Possible follow-up(s)>
-
[Market-farming] Chicken plucker!,
St. Joseph the Worker Farm, 02/10/2003
-
[Market-farming] Online Home Processing of Poultry Resources,
Dave Lilligren, 02/10/2003
- RE: [Market-farming] Online Home Processing of Poultry Resources, Bob Crowder, 02/11/2003
-
[Market-farming] Online Home Processing of Poultry Resources,
Dave Lilligren, 02/10/2003
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