EB-1383: Processing Poultry at Home
processing poultry information booklet

210550, 15; 242550, 85;
Publication Date: 2005 Oct
Email: ccoufal@poultry.tamu.edu

Product Code: EB-1383

Free electronic download only.  With hot water for scalding, ice water for chilling and a sharp knife, poultry can be processed at home for dressed poultry shows or home consumption. This publication discusses facilities and equipment, New York dressing, evisceration, chilling, packing and skinning. (12 pp., 47 photos) By: Michael  Davis