A normal flame is all blue and just a couple inches tall. It burns hot and heats water the most efficiently. Gradually over the course of several months, especially outdoor processors, the flame on the burner changes from a hot, blue flame to a cooler orange/yellow flame that laps wildly at the bottom of the […]
One of the most common challenges for on-farm poultry processors is selecting the best scalder and plucker combo. The scalder and plucker are the foundation to the entire processing experience. You can have the perfect flow, process design, cooler, tables, and people, but if you pick the wrong scalder and plucker combo, you will compromise […]
You can skip ahead to 6:50 to start the main content. The expense of purchasing equipment, the regulatory climate, or even the mystery of slaughtering chickens are often cited disadvantages of processing your own chicken, but here are some of the reasons you should do it anyway: Control of the final product. Pay yourself for […]
Listen in to my episode of Pastured Poultry Talk, as I discuss the decision points of finding the right plucker for you. The primary decisions points about selecting an appropriately sized chicken plucker comes down to the following: Match the scalder/plucker capacity. Purchase a scalder based on processing day volume. Know your power requirements. Evaluate […]
