Warning! Graphic Pics. BK9 and 14 for processing chicken.

Psyop said:
By cape do you mean the ones from the neck?
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Yeah, this stuff...

QsjE9.jpg


Looks like this when used.

FpSHr.jpg
 
That looks great! I was hoping for a decapitation video but good job all around.
 
Sabong1 said:
LOOKS GOOD! How was the meat as far as texture? Those home made noodles look awesome!
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The meat was darker than store bought, but had more flavor as well. Some of the darkest meat was a bit stringy. Im thinking that was the legs, but most of it was great. Yes my wife makes awesome noodles!
 
Psyop said:
The meat was darker than store bought, but had more flavor as well. Some of the darkest meat was a bit stringy. Im thinking that was the legs, but most of it was great. Yes my wife makes awesome noodles!
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If you had the time, you could tie it up, upside down, and let it drain, the meat would have been lighter, probably not any more tender, but lighter.

Some of those poultry stores, would let them birds sit in the window for days, "aging". I've heard before, that you want to let them hang until they fall free of their own accord.

I don't think so, Tim. I just drained mine for a few hours.

Moose
 
Moosez45 said:
If you had the time, you could tie it up, upside down, and let it drain, the meat would have been lighter, probably not any more tender, but lighter.

Some of those poultry stores, would let them birds sit in the window for days, "aging". I've heard before, that you want to let them hang until they fall free of their own accord.

I don't think so, Tim. I just drained mine for a few hours.

Moose
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I've always recoiled at the thought of people aging birds but the guys who do it, swear by the results. I guess you are supposed to hang them by the head, feathers on, for up to a week at 50 degrees. When my boy gets older, I'd like to take him pheasant hunting and give aging a try.
 
Blais said:
I've always recoiled at the thought of people aging birds but the guys who do it, swear by the results. I guess you are supposed to hang them by the head, feathers on, for up to a week at 50 degrees. When my boy gets older, I'd like to take him pheasant hunting and give aging a try.
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I don't like aging anything longer than a day, two at the most. When I age wild game, its in a cooler on ice. Deer, swine, etc. but just to hang something up, guts and all, and let the shit fester in the window, makes my stomach do hoolahoops around my ass.

No sir, not this lad.

:D

Moose
 
Moosez45 said:
I don't like aging anything longer than a day, two at the most. When I age wild game, its in a cooler on ice. Deer, swine, etc. but just to hang something up, guts and all, and let the shit fester in the window, makes my stomach do hoolahoops around my ass.

No sir, not this lad.

:D

Moose
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Found this for ya, good reading on the subject and the guy initially seemed to have the same view as you on the matter :
http://honest-food.net/2008/11/27/on-hanging-pheasants/

(Check out the recipe section too)
 
note to self: if ever in possession of a bk-9 and a malcontent rooster; prepare chicken & dumplings!

Good show, Psyop. Always love to see these knives at work for something practical and/or delicious. Also love the "no holds barred" photography I might have even learned something :D
 
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