This is the first year that we have used heat shrink bags for the whole chickens. It is a better way to store the whole birds than using resealable freezer bags, but it requires the use of single-use plastic, which we try to avoid.
We made the change since we are will be selling meat at the Goldstream Farmers Market, this year. The convenience and aesthetics of the shrink wrap bags won out over our reluctance since we doubted there would be many customers who would reuse any resealable freezer bags.
Waxed paper and butcher paper work for short term storage of parted birds, but aren’t good choices for whole chickens. Picturing such an operation recalls to my mind the year when we made the gift of a globe to one of our offspring and then faced the challenge of covering it with Christmas wrapping paper.
After being harvested, yesterday, the birds spent the night cooling and relaxing in preparation for final cleaning, butchering, and packaging. The meat finishes with better texture if it cools before freezing. The birds with a final weight over 7 pounds and the birds damaged in the plucker were parted. In this batch, there were 6 birds left to shrink wrap.
The bags have to be heated to 195F +/- 5. We carefully washed and sanitized the scalder to use as a hot water dip tank. As a further sanitary precaution, we brought the water to a boil and let it cool back to 195F.
The birds were slipped into the bags and a metal straw was included in the gathered end of the bag. The purpose of the straw is to allow air in the bag to escape when the bag tightens around the carcass of the bird. Any internal pressure from trapped air prevents the bags from properly fitting to the birds.
After the bag shrinks, the straw is pulled out and the zip tie is pulled closed. I can’t imagine why they sent 9” zip ties for such a purpose. These ties are absurdly long for closing the twisted part of the bags, which measure no more than half an inch in diameter. To make some good use of the excess length, we will attempt to use the ~8”-long free ends to hold the tags when we take the meat to the market.
The thighs, chests, and wings were packaged with the vacuum sealer. We have done that in the past for meat intended for long-term storage. Because the device removes almost all the air, the meat stores quite well for more than a year. We find the resealable freezer bags are best for food that will only be frozen for a month or two, or food that has little air volume where ice crystals can grow.
It sure looks professionally done – as, of course, is your goal.
It seems to me that your customers will be wanting more and more of these chickens for their freezers, once they have sampled a few and get hooked!
We’re hoping for return customers!
Good shout.
Nice