Learn how to scald chickens, turkeys, ducks, or anything you find in your pot of hot water. Many people think plucking is the hardest part of chicken processing, but it’s not. A tough tough pluck starts with a poor scald. I’m going to explain to you how to scald chickens like a pro by…
Read More
On-farm chicken and turkey processing holds a special place in my heart. It paid the mortgage. It introduced us to great people with great farms. It created speaking opportunities. Perhaps, most importantly, on-farm chicken butchering has been demystified and I think it’s one of the keys to unlocking a self sufficient life. In this episode,…
Read MoreGrady opens his Texas slaughter house for business, and he’s looking for a new apprentice. Apprentices, can go to eagerfarmer.com. Mike’s been processing with a group of chefs-in-training at a local-to-him college. So it seems appropriate to spend time answering some really great processing questions from the Pastured Poultry Talk audience. Do you put anything…
Read More