BB, does this process make dry plucking easier? I have not yet processed a bird, and won't do for awhile yet as my *surprise* chicks turned out to be girlsBubblingbrooks said:I have not done much in the way of canning.
All I know about meat, is 10 pounds pressure for 90 minutes. Period.
I never soak my meat.
For old hens and all roosters, we tend to age the old fashioned way, to tenderize the meat fully. Kill, gut, wipe cavity with dry cloth, hang by feet in 40 degree temp for 4-6 days.
Remove head, and then dry pluck feathers.