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HOME PROCESSING
STEP-BY-STEP GUIDE
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HOME PROCESSING• Killing and bleeding out• Cone works well – can make your own• Inside cut (?)• Better not to cut head off• Let bleed out well
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HOME PROCESSING• Scalding
– Hard scald 160-180 F 30-60 sec– Sub scald 138-140 F 30-75 sec– Semi scald 123-130 F 30-75 sec
• 4 parts boiling water to 3 parts cold water gives about 135 F
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HOME PROCESSING• Picking• Singeing
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HOME PROCESSING
• Cut off shanks, head, oil gland• Slit skin down back of neck
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HOME PROCESSING
• Remove tracheae, loosen crop, remove crop• Remove neck• Move to other end of bird!
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HOME PROCESSING• Bar cut
– Looks nicer for whole bird
• J-cut– Easier– Quicker
• For both, need to cut around vent without cutting intestine
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HOME PROCESSING
• Bring everything out!• Intestines, gizzard, liver, heart, lungs,
reproductive organs, (kidneys)• Save gizzard, liver, heart, (neck)
Lung rake
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HOME PROCESSING
• Empty gizzard, remove lining• Clean everything well• Tuck legs if using bar cut• Chill as soon as possible• Best to chill overnight before cooking or
cutting up
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COMMERCIAL PROCESSORS
• Dowty Poultry ProcessingN2434 Highway 47Waldo, WI 53093920-994-4758
• Twin Cities Packing5607 County Road JClinton, WI 53525608-676-4428
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EQUIPMENT SUPPLIERS• Jako, Inc.
6003 E Eales RdHutchinson, KS [email protected](877-525-6462)
• BrowerHighway 16 West P.O. Box 2000 Houghton, IA 52631800-553-1791 or 319-469-4141http://www.browerequip.com/ **was not working last time I checked**
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EQUIPMENT SUPPLIERS
• Kuhl CorporationPO Box 2639 Kuhl RoadFlemington, NJ 08822(908) 782-5696http://www.kuhlcorp.com
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OTHER QUESTIONS?
• If you have more questions, feel free to contact us at
608/262-8807 or [email protected]