A. Preparing Poultry for Curing, A. Wash the bird with cold water., B. Cut the vein and bleed from the throat and bleed properly., C. Remove pin feathers by using tweezers or paring knife., D. Scald bird on hot water to remove feathers., E. Pluck the body and breast feathers and work toward the tail., F. Remove internal organs and rinse the inside cavity thoroughly., G. Cut off the wings at the base of the wing joints., H. Wash the bird and drain thoroughly., 1. Cut the neck close to the body and the legs below the knee joints., J. The bird is now ready for curing., 3. Preparing Eggs for Salting, A. Wash the eggs thoroughly., B. Cool the brine and immerse eggs., C. Collect eggs after the required days. Boil and color., D. Boil water with salt till salinometer reading is reached., E. Soak eggs in solution for 12-14 days., Preparation of Fish for Smoking, A. Soak in a brine solution for one hour to leach out blood., B. Remove gills and entrails, wash well., C. Drain and wash with fresh water., D. Put in a smokehouse with a temperature bet. 90-100F.



A. Preparing Poultry for Curing


A. Wash the bird with cold water.
B. Cut the vein and bleed from the throat and bleed properly.
C. Remove pin feathers by using tweezers or paring knife.
D. Scald bird on hot water to remove feathers.
E. Pluck the body and breast feathers and work toward the tail.
F. Remove internal organs and rinse the inside cavity thoroughly.
G. Cut off the wings at the base of the wing joints.
H. Wash the bird and drain thoroughly.
1. Cut the neck close to the body and the legs below the knee joints.
J. The bird is now ready for curing.
3. Preparing Eggs for Salting
A. Wash the eggs thoroughly.
B. Cool the brine and immerse eggs.
C. Collect eggs after the required days. Boil and color.
D. Boil water with salt till salinometer reading is reached.
E. Soak eggs in solution for 12-14 days.
Preparation of Fish for Smoking
A. Soak in a brine solution for one hour to leach out blood.
B. Remove gills and entrails, wash well.
C. Drain and wash with fresh water.
D. Put in a smokehouse with a temperature bet. 90-100F.​

Aɴsᴡᴇʀ:

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Remove internal organs and rinse the inside cavity thoroughly. Cut the vein from the throat and bleed properly and wash the bird with cold water. Scald bird in hot water to remove/pluck feathers and remove pin feathers by using tweezer or paring knife. Cut off the wings at the base of the wing joints and the neck close to the body and the legs below the knee joints.Wash the bird and drain thoroughly; the bird is now ready for curing.

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