|Subject:||Re: Dark meat to light meat|
|Date:||Tue, 30 Aug 2005 16:53:40 -0400|
This morning I butchered 10 roosters, deboned all the meat andfroze them.
Hey Diddy,Do you skin them or do you pluck? How long does it take you to do that many? My roos aren't up to their 5-5.5 lb goal yet, but there are two of them that are straining my patience...it's still pretty hot here...can they safely hang out for a couple of hours with temps still in the 80's? I've only butchered in fall when it's been cold...
|<Prev in Thread]||Current Thread||[Next in Thread>|
|Previous by Date:||Re: Dark meat to light meat, katy|
|Next by Date:||Re: Covatutto incubator - no egg hatched, Jill|
|Previous by Thread:||Re: Dark meat to light meat, Mary Fisher|
|Next by Thread:||Re: Dark meat to light meat, katy|
|Indexes:||[Date] [Thread] [Top] [All Lists]|