First off let me say sorry for the lack of posting this month, I started a new job and have been busy with the transition. So with that said , this weekend we needed to get started butchering the turkeys we started growing out in March.
I was concerned that the turkeys would be too big for the chicken plucker to work effectively, and at first there were some issues. My dad and I were able to rework the idler pulley to get some more tension on the belt and it seems to have solved any problems. I also started trimming the wing feathers down a bit just for some extra room in the drum. Here’s how we worked it!
The work areas were the first order of business, we set up 2 propane burners to heat the water and got a medium sized washtub to dunk the birds in , since they wouldn’t fit in the pot like the chickens did.
And of course the star of the show, the whizbang chicken plucker, this thing has already paid for itself ! Im kidding actual but it does make short work of plucking… you just have to get you water temps right and not over heat the birds.
The butchering takes place on a white fold up table, nothing really special here , we put it up on blocks so its a little higher and a little easier on yer back!
Lets get to it!
The actual process goes alot quicker now with the plucker, we didn’t time it but I think from bleeding to bagging probably takes about 30 minutes per bird.
We pick the turkey and bring them to the bleeding station, which is the tractor with the bale spear attachment, we hang the bird off that.
The turkey gets bled and hangs for a few minutes, the we take it to the hot water dunk!
After the plucking comes the gutting and bagging, we got some shrink bags that work great. Just put the bird in , tie it off and dunk in hot water, the bag does all the work.
Well there you have it, almost a step by step guide. Stay tuned for more!