What I learned from first time processing Cornish X

[deegee68]

Hello,

We have 23 Cornish X's, four have died in the process. Yesterday we processed a week earlier then planned two of them. They still finished out at some decent weights, 4.10 lbs and 6.05 lbs. Here is what I learned or mistakes that I might have made and can better for the next 21.

1. The killing cones that I purchased from Amazon were larges but way to small. We had a hard time getting them in it and have since purchased a jumbo size.
2. I think I either had the temp too high on the scalder or kept in too long. I had it at 145 and dipped for about 40 seconds but I noticed skin tore when I put it in the plucker.
3. I think around 30 seconds is about the right time in the plucker, I went a little longer to get ALL feathers off but the second bird I kept at 30 and pulled the few that were left behind.
4. Its hard to find the crop but after I found it, you really have to scrape to separate from the bird.
5. Lastly we are struggling with the shrink wrap and tried the straw method and the hole in bag and cover with sticker method. I had issues with both. The small hole with a sticker covering it seemed to work best but my wife is concerned with the small amount of water entering in the bag.

Oh and another thing we will do different is we only kept it in an ice bath for 2 hours after processing. I think next time we will go over night.

Any comments, tips or suggestions are appreciated.

 

[FunClucks]

Good job!!! Processing CX, especially for the first time, can be a heck of a lot of work! You've already identified areas for improvement - that's kind of how it goes. Everyone's process is different. You start doing one way, and then change it until it works best for you.

I use a candy thermometer to check the temp for the scald bath, and when the large pin feathers come out when I pull them, bird is done. Time needed is different for each bird, based on a number of factors. I give them 10 second dips and repeat until pin feathers let go. I use a home-made wire shackle on the legs to raise and lower the bird.

Not sure what the sticker method is, but I just took my roasts, put them in the shrink wrap bag, inserted the straw by the feet, put the zip tie on loosely and secured it down after everything was shrunk up. Have to have hot enough water and enough of it to cover the bag over the entire bird - I would rest our birds in the bags or in the cooler on ice for about 3 days, then shrink wrap them once rigor had passed. This way, I could wash out and use our outside scalding pot and setup, get it boiling, and do all the birds at once. If water splashed over the edge of the pot into the yard outside, I didn't care. It got the plastic really tight up against the bird, since rigor was over, and everything was moving easily. Made a good sealed bird without air pockets. By the time I finished plucking and gutting my birds, they were already to stiff to bag well, so I always wait and do it a few days later right before I freeze them.

 

[Ridgerunner]

my wife is concerned with the small amount of water entering in the bag.

I don't see where that is an issue. The water will be frozen. If you buy a shrink-wrapped turkey of chicken it will usually have some ice in it. doesn't hurt a thing.