Is an electric scalder worth it?

[fledgling]

We have 22 to process in a couple of weeks. We're having trouble getting a burn barrel, grill, kettle, and a way to ensure the water remains at a constant temperature (our chicken killing site is not very close to the house). If you had the extra funds, would you purchase an electric scalder?

We have six people to help with processing. We have a cone, ice bath, knives, etc... and we'll be plucking by hand.

Thanks!

 

[tackyrama]

I simply use a wood fire with a grate over the fire. I get it steaming and when it's not steaming anymore I put it back on till it's steaming again. Works great, no fuss or thermometers or electric bills. We use a big aluminum kettle We've had for close to 40 years. They're easy to find almost anywhere. I see them all the time at auctions or garage sales. A 10 or 15 gal. metal garbage can would work also. They're in all the hardware stores around here.

Salute from a fellow veteran (Vietnam)

 

[Le Canard de Barbarie]

I use a 120 quart aluminum stockpot with a variable propane burner. I can use it for other things too.

Just couldn't justify paying $200 for a fiberglass sink with an electric hot water element in it.

 

[Judy]

Electric scalder: no way. A small fire, a few bricks or concrete blocks, and an old refrigerator shelf are plenty. You should be able to pick up something for a kettle at a yard sale. Even if you have to resort to a dollar store, it should not be that expensive. An inexpensive clamp-on candy or deep fry thermometer is very handy. We don't use a burn barrel, just do the burning on an outdoor fire.

I do agree that trying to carry hot water from the house is not acceptable. Time to hit the yard sales.

 

[Mrs. Glassman]

You could also try a scrap metal recycler, like where people take soda cans. I work at a place like that. People bring in good stuff all the time. You might could find a large pot for next to nothing.

Good luck!

 

[cassie]

We use a propane burner and a LARGE aluminum stockpot. Also have a big thermometer to keep track of water temperature. If you regulate the burner, you can keep the water temp pretty even.

 

[Sunny Side Up]

Really, the water doesn't have to stay at a constant temperature, it just has to be around 140-150 degrees just when you're dunking the bird. I have one big pot I use for dunking, a big stock pot I got from a FreeCycler. I have other smaller but still sizeable pots I heat the water in, either on the stove top, on the gas grill, or over a fire. I get that water boiling, then add it to the big dunking pot, and usually have to add water from the hose to get the temp down to 150. It stays hot enough to dunk a few birds and ready them for plucking. When we find the plucking to be getting more difficult we can just add more boiling water.

I wouldn't buy an electric scalder unless I were setting up a commercial operation. And I would pluck by hand all day if only someone would invent a machine that would automatically remove the insides for me.

 

[al6517]

I prefer the old fashioned way it just works for me, I can do 5 chickens an hr complete, not to bad and it is enjoyable.

AL

 

[jaku]

Don't BUY one, but BUILD one- find my thread on my Whizbang scalder. About $300, pretty simple to build, and holds a steady temperature, and works great. I'll never go back to a turkey fryer filled with water.

 

[femalecbrown]

What about an automatic plucker?