Re: Dark meat to light meat

[katy]

> This morning I butchered 10 roosters, deboned all the meat and 
> > froze 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...

katy