|
|
Post by ottawagardener on Jun 27, 2011 13:25:05 GMT -5
We killed some 7 week old Cornish crosses this weekend. It was relatively easy compared to the ax method of my childhood. Instead we cut the jugular and pierced the brain. Sounds grotesque but was relatively quick. My friends on FB are grossed out by an aweseme pic of my hubby finishing up the plucking. I think it's because the animal still has its head. It really is a fab. pic!
|
|
|
|
Post by steev on Jun 27, 2011 15:02:44 GMT -5
I haven't felt quite the same about poultry slaughter since I saw that Sarah Palin turkey tutorial.
|
|
|
|
Post by mnjrutherford on Jun 27, 2011 15:14:21 GMT -5
Who is Sarah Palin?
|
|
|
|
Post by 12540dumont on Jun 27, 2011 16:28:46 GMT -5
Dear Ottawa, You are a brave woman.
|
|
|
|
Post by ottawagardener on Jun 28, 2011 3:47:44 GMT -5
MNJ: Suuuuuuuuuuuuuuure.  Dumont: Mostly just want chicken  |
|
|
|
Post by raymondo on Jun 28, 2011 6:32:12 GMT -5
Excellent to have your own source of fresh chicken.
|
|
|
|
Post by spacecase0 on Jun 28, 2011 11:05:38 GMT -5
I wonder if the MSG method would be a good idea,
people use it with dogs
they put a few tablespoons of MSG in the food, and it kills the dog and pre seasons the meat.
seems like an efficient way to do it,
not sure if that would work with chickens
I can't use that trick because I am allergic to MSG but I am sure that someone could use it.
|
|
|
|
Post by seedywen on Jun 28, 2011 13:41:56 GMT -5
Good on you, Ottawa!
Home butchering often has serious shock value for many people these days, no matter what techniques, you employ.
These days, I favor raising meat rabbits over meat birds, however there is a certain surplus of young roosters, whose days are numbered.
|
|
|
|
Post by mnjrutherford on Jun 28, 2011 13:59:03 GMT -5
Shock value... So true Seedy. It's amazing how many folks think a person is plain whacko for slaughtering their own meat. Personally, I think it's plain whacko to depend on someone else to do it. Especially when you can't depend on another persons sense of hygiene!
|
|
|
|
Post by seedywen on Jun 28, 2011 14:21:41 GMT -5
Now, mnj, that our Farmers' group successfully got the draconian meat regulations that were threatening to completely shut down small farm meat gate sales, changed. (only took eight years and countless hours of lobbying, meetings, reports, etc.)
We've now been approached by the Provincial government to help write the guidelines for Safe Slaughter for small farms. The guidelines have now been written and posted onto the government website.
Then our group was asked to help draw up the outline for short Safe Slaughter courses and run pilot courses. Which we have now done.
At the last such course, a group of Provincial meat inspectors were flown into our isolated area, to attend the course, so to get some idea of the experience itself and the standards. Most were green to meat inspection generally, and if they had any experience, it was only in large government inspected abbatoirs.
One of our members and my close friend, recently recented the first of the freshly minted new meat slaughter licenses. I've been mentoring her these past few years. Now finally, I can get out of slaughtering and selling meat myself!
The future of local small scale meat sales for our province, hopefully insured.
|
|
|
|
Post by steev on Jun 28, 2011 14:23:08 GMT -5
Mmmm, surplus of young roosters; that's something to crow about!
|
|
|
|
Post by 12540dumont on Jun 28, 2011 16:53:59 GMT -5
I raised sheep, chickens, goats, ducks, turkeys, pigs and geese. Our neighbor would come and slaughter the big critters and then we would have to do the processing on small animals. We had a farm butcher just down the street who did a great job of hanging, smoking, cutting. Alas, the county wanted him to invest 1/2 mill on curbs and gutters (concrete) in his yard, just in case there was a problem. There had never been a problem. They put him out of business, which put us out of business. I hate doing chickens. Really. I can't get the smell of feathers out of my nose for weeks. So, I found a feed store that sells roosters and full grown chickens for $10-15. I sell them my problem roosters and non-layers for $5. I trade it for organic feed. Problem rooster: Salman Rushdie. He's rushed me one too many times. I have spur marks. His farm days are over. He's now at the feed store. And I have a sack of organic sunflowers. I like the sunflowers.  Attachments:
|
|
|
|
Post by ottawagardener on Jun 28, 2011 18:56:13 GMT -5
Sounds like a good trade!
|
|
|
|
Post by seedywen on Jun 28, 2011 19:20:03 GMT -5
So there I was hoeing the corn rows today, after opening the gate to allow a mother hen and twenty 6 week chicks, dirt-bath and weed pecking 'quality time'.
Looking up, some time later, I remarked to self, 'My,my, you chicks have had a growth spurt, lately." Only then to notice, that a group of about a dozen, towards the corn, tagging the garden, on their way.
Oh, no! A gang of young roosters and their chickie moll!
Freshly escaped through the page wire of their new large outdoor pen. Page wire so many weeds, entrapped, I thought it would buy me a few more days, until they pecked their way out.
Reckoning day, just moved a little closer.
|
|
bertiefox
gardener
There's always tomorrow!
Posts: 236
|
Post by bertiefox on Jun 29, 2011 7:00:15 GMT -5
We always use a small air gun to kill our chickens. I can't think of a more humane way. We gently lift up the bird to be slaughtered and continue stroking it having placed it in a sitting position on the ground. While my wife holds it firmly, I place the nozzle of the gun against the back of the head, making sure it is aimed directly into the brain and not down through the beak. In almost every case the bird gives a sudden jerk and the wings extend. Death must be instantaneous. Taking time to line up the shot is very important as chickens have such small heads and brains and you must ensure that the pellet goes straight into the brain.
|
|
