LukeoftheOzarks on Nostr: After listening to #[0] at The Survival Podcast talk about all the things you can do ...
After listening to
jackspirko (npub1587…kv0n) at The Survival Podcast talk about all the things you can do with a sous vid machine, I pulled the trigger.
I'm going to try salmon tonight.
But what I'm really seeing here is a machine to effortlessly heat scalding water to process a couple chickens...
I'm not at all sure about leaving it in the water during the scalding since that is a very dirty process, but I can see heating it up to 160°F, dump it into a bucket and the water should hold above 142° Fahrenheit long enough to scald and pluck a few chickens. As the water cools, the scald time will go from tens of seconds up to a couple minutes.
Lots of people complain about how difficult chickens are to pluck. It's just not true. That is, assuming you get a good scald. If you don't get a good scald, they won't pluck with a plucker either.
Divide the estimated scald time by 3, do three dunks and check the large wingtip feathers each time you pull up. When they slide out effortlessly it's done. If they don't, keep scalding. Stop scalding and start plucking.
With turkeys the largest and hardest feathers are the tail feathers, but they can pretty much be forced out by the time the wingtips are loose.
If you haven't tried it, you should note that waterfowl are more difficult...
#grownostr
#homesteading
#tsp
Published at
2023-04-15 18:53:26Event JSON
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"content": "After listening to #[0] at The Survival Podcast talk about all the things you can do with a sous vid machine, I pulled the trigger.\n\nI'm going to try salmon tonight.\n\nBut what I'm really seeing here is a machine to effortlessly heat scalding water to process a couple chickens...\n\nI'm not at all sure about leaving it in the water during the scalding since that is a very dirty process, but I can see heating it up to 160°F, dump it into a bucket and the water should hold above 142° Fahrenheit long enough to scald and pluck a few chickens. As the water cools, the scald time will go from tens of seconds up to a couple minutes.\n\nLots of people complain about how difficult chickens are to pluck. It's just not true. That is, assuming you get a good scald. If you don't get a good scald, they won't pluck with a plucker either.\n\nDivide the estimated scald time by 3, do three dunks and check the large wingtip feathers each time you pull up. When they slide out effortlessly it's done. If they don't, keep scalding. Stop scalding and start plucking.\n\nWith turkeys the largest and hardest feathers are the tail feathers, but they can pretty much be forced out by the time the wingtips are loose.\n\nIf you haven't tried it, you should note that waterfowl are more difficult...\n\n#grownostr\n#homesteading\n#tsp\n\nhttps://i.imgur.com/IzcWjoE.jpg",
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