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How quickly to pluck a goose is well known to those who have been breeding poultry for a long time, including geese. There are many techniques, they are divided into dry, as well as using moisture. Experienced goose owners know that the main thing is to choose the time of slaughter correctly. Plucking a carcass is considered time consuming and requires skill and patience. It is important not to spoil the down and feathers during the process, as they can be used to make pillows and blankets.
Preparing the goose for the plucking procedure
Before sending the poultry to slaughter, a number of preparatory measures must be taken. For example, you should send the goose to a darkened dry room 12 hours before the procedure so that the bird does not stain the plumage and does not peck on droppings. For a day, the goose is taken out to a pond to swim, and then, instead of water, a weak solution of salt is given to it to cleanse the intestines. Feeding is carried out for the last time in 12 hours, and water is given 6 hours before slaughter.
Correct technique preserves the presentation of the carcass
After slaughter, it will take a certain time for the blood to gradually drain from the carcass. It is hung by the legs for a few minutes. During this time, the blood completely flows out, and it is much easier to work with the carcass further, and the meat acquires an attractive presentation. At the same time, subcutaneous fat hardens a little, which prevents damage to the skin during the removal of plumage.
For the procedure to go quickly, it is important to choose the slaughter time correctly. Traditionally, the procedure begins immediately after the end of the molt, since during this period it is easiest to remove the feather. Willingness is determined simply - they raise the wing of a goose and run their hand under it against the direction of feather growth. If the so-called hemp that remains after the feather change is felt with the palm, then the molt has passed, and you can start slaughtering the bird.
How to quickly pluck a goose at home
Before slaughtering poultry, the owner selects a suitable feather removal method for him. There are many methods. Some of them involve the use of improvised items. Some of them do not keep feathers and fluff in proper form during the plucking process. You should be aware of this in advance if you plan to use this valuable material in the future.
The dry method is used only after slaughter. The advantages of this method are that no special devices are needed to carry it out. The entire procedure is performed manually. First you need to tie the wings and legs of the carcass with a rope. Next, you need to conveniently place it on some surface, for example, a table. You need to pinch the goose with your hands, starting with large ones and ending with small feathers.
You need to understand that large feathers are attached to the skin more densely, so it will be more difficult to cope with them. First of all, you should start with the wings and tail section. Then move on to the breast, neck and legs. The tail is processed last. Feathers removed from the armpits of the wing must be discarded. They can be thrown away.
Zarechny Maxim Valerievich
Agronomist with 12 years of experience. Our best summer cottage expert.
When choosing this method of plucking, it is important to keep in mind that it will severely traumatize the skin of the carcass as it is exposed to intense stress.
Pre-scalding the carcass
The scalding technique is popular because it has a number of advantages. The method is considered the fastest and most effective of all, because feathers are easily removed after scalding, while the skin is elastic from the effects of boiling water. The disadvantages include: difficulties in pulling out a hot feather and the inability to use it after it gets wet.
Correct algorithm of action:
- Prepare a metal bowl and kettle.
- Heat water to 80 ° C.
- Tie the wings and legs of the bird with rope or wire.
- Put the goose in a metal basin and pour hot water from the kettle until it is completely immersed.
- Remove the carcass and immediately begin the plucking procedure.
You need to act quickly, while the skin on the goose carcass is warm.
To use the cold method, you also do not need the use of special tools or tools. All you need to do is place the goose carcass in the refrigerator or other cold place. Enough 3-5 hours. Only then can the pen be cleaned. So the carcass of the goose will cool down after slaughter, and the subcutaneous fat of the bird will freeze. This will remove feathers much more efficiently and faster in time.
An important nuance: to avoid contamination of the feather, a small piece of cotton wool should be placed in the bird's beak. The popularity of this method is that during the procedure, you can simultaneously sort the pen according to the size, saving time later. At the same time, the skin of the goose remains intact. The method is often used by hunters in relation to wild birds.
Carcasses after plucking
This method requires a mattress pump or bicycle tires. The procedure is performed strictly in a specific sequence. First of all, it is necessary to correctly position the pump. The hose should lie in the cavity between the skin and the neck. The carcass is pumped with air until the plumage begins to rise on the skin at its base. To prevent the injected air from escaping, the bird's throat should be tied with a rope in advance.
It is important to start removing feathers from the back, gradually moving from large feathers to small specimens, and then down.
Using an iron
You can remove the pen using an iron that has a steaming function. However, in addition to it, you will additionally need:
- a small piece of cotton fabric or ordinary gauze, folded in 3-4 layers;
- cool water.
Insert the pump tube carefully into the space between the skin and the neck. First, the neck should be tied with a rope. It is necessary to work with the pump until the feathers take a vertical position. It is important not to pump, so that the skin does not start to burst.
Next, wet a piece of cloth with cold water and wrap the whole carcass with it. Now you can iron it with an iron from all sides, turning on the steam function. The fabric can be removed when it is dry. You should immediately start removing the plumage with your hands, periodically fiddling with the goose. If plucking is difficult on some part, then the procedure must be repeated, again using the iron and steam.
The most time-consuming, but at the same time, the fastest procedure for removing the pen using a variety of drill bits. This method is used by those who have a large herd of geese. The drill collar (you can also use a screwdriver) is attached to the table, then the device is turned on and the cleaning of the carcass begins.
Removing the pen with a drill
Before starting work, the carcass can be cut, and in the process of removing the feather, the goose needs to be stretched, holding the paws with your hand. Experienced owners clean one carcass in 3-5 minutes.
Easy Feather Removal Technique
Container with biting fingers
The simplest and fastest methods include removing the pen using some special device. The bird needs to be cleaned independently after exposure to the device, but the time for the procedure is significantly reduced.
Such equipment can be bought in specialized stores or made by hand. This requires a suitable cylindrical metal container. Many people use drums from washing machines.
The principle of operation is based on the use of special structural rubber parts - beater fingers. By rotating, they remove the feather cover of the goose. The device will be especially useful for owners of a large number of birds, as it performs a large amount of work in a short time.
Singeing the hairs of a goose carcass after plucking
It does not matter which method was chosen to remove feathers and fluff, after the procedure, the carcass must be singed. A soldering iron or gas torch is required.
During the process, you need to stretch the skin of the carcass a little so that it does not roll. Soot should be avoided, so do not bring the bird too close to the flame. If this nevertheless happened, it is necessary to roll the carcass in bran or wheat flour. In this way, the appearance of the characteristic taste and smell is avoided.
Collecting feathers from a live bird
Feathers from a live goose are collected during its molt. In this case, only old feathers are removed. Before starting the procedure, you need to tie the bird. Pinching should be done exclusively on the chest and back. In this case, you cannot remove all the plumage at once, because the bird will experience discomfort. If blood appears on the skin during the process, the manipulation should be stopped.