I have done both ice water and dry-in-the-fridge for the full three days and the skin is fine both ways. My determining factor is usually the weather. If its below 50 F then ice water bath outside it is; otherwise I age them dry in the fridge. You can do water age in the fridge too. When I...
We keep our meat for three days in ice water or in the fridge on paper covered trays. Larger animals need longer. Deer for example is 5-7 days.
The science behind aging is that Rigor mortis has a chance to run through the meat and passed. Leaving flexible meat instead of firm and stiff.
The bulbs are ceramic reptile type. 40 watt. The tin cans buffer the heat during the on and off cycles. I was getting small temp spikes near the bulbs and that was just enough to even it out.
Good thing to remember with homemade incubators is that sometimes you have to unplug it all and start over when the temperatures don't equalize.
Here is my second go. now it works...:fl
I find there is no universal way to keep poultry. I learn best from reading other peoples experiences and trials and errors. I like to offer my direct experience to others as a learning opportunity as well. Not once I have "should' upon anyone in this thread.
I weighed out 1 pound of...
I have been thinking about this while I put my turkeys away in their coop that is really outside of their ideals. One has to have a mentality that you are trapping them in their coop. Our daily rhythm is a wet mash feeding for everyone (chickens, ducks, geese, guineas, and turkeys) inside...
Much like the concept of many roosters; I use larger animals as a 'predator flock.' 2 African geese, 5 heritage turkeys, and 10 guineas make enough racket to keep most daytime predators away. They get to come out and free range with the chickens everyday.
The different species all watch out...