For the process of plucking a domestic goose, a certain sleight of hand is required. Those who have long been engaged in the maintenance of poultry, probably already mastered this skill. But, and for those who are just beginning to comprehend this craft, it is advisable to get acquainted with each of the available independent ways of plucking poultry.
Goose preparation for plucking
The plucking procedure must be approached responsibly. Previously, several simple preparatory activities will be required.
First you need to choose the right place - the humidity level should not exceed the norm, the light is dim, because then the goose will not bite its litter, and the feather will remain clean. If there is a natural reservoir, it is recommended to send the bird to swim. Ten hours before plucking, geese are not fed, only warm water is left for birds.
Salt solution has a laxative effect on geese, helping to cleanse the stomach and intestines. This is necessary for the procedure of exsanguination of the bird, carried out before the start of plucking.
Before slaughter and plucking of a goose feather and fluff, it will take some amount of time for the carcass fat under the skin to freeze. The process of bleeding the feathered is carried out by hanging the carcass up paws.
Goose plucking methods
When the weather is cold, the owner of domestic geese wonders how to pluck the carcass. There are several methods and each of them has its own advantages and disadvantages.
Regardless of the chosen method of removing feathers from the carcass, do not forget that goose feathers and down are extremely valuable raw materials. They are sure to find their application in any textile store. Some of the methods presented below do not involve the use of this material in the future, while others allow you to save it in its original form.
Goose meat is considered delicious and is used to prepare some of the most delicious dishes. A feather and fluff is great for stuffing feather beds and pillows.
The dry method of plucking this bird is used exclusively after the slaughter of a goose. The presence of any special nozzle or device is not required. When carrying out dry plucking, it is necessary to tie the legs and wings of a bird. Positioning the carcass on their feet, remove the feather with their hands. They start the process with large ones and end with small feathers.
It is much more difficult to pluck large feathers, since they are attached to the skin much denser. In this regard, it is recommended to begin the process of dry plucking from the wings and tail, and end with the sternum, neck and legs.
Feathers removed from the armpits of a bird are thrown away. If you want to cook the whole carcass without cutting it into separate parts, then you should not pluck it at a time. Dry, intense plucking seriously damages the outer skin of poultry, and it takes on a less aesthetic appearance.
Before plucking feathers, many domestic goose owners prefer to scald the carcass. This procedure helps soften the skin so that the feathers come out effortlessly. The temperature of the boiling water in which the carcass is placed must be at least 80 degrees Celsius.
The disadvantage of this method of plucking is the inability to further use the pen and the resulting fluff. It is necessary to put meat into sale as soon as possible, since it is impossible to store scalded carcass for a long time.
The method of plucking a goose by scalding is presented in the video below:
This method is good only if it is not planned to use down and goose feathers for sale or other purposes in the future, since it is simply impossible to dry a goose feather.
Cold goose feather removal involves sorting the feathers by size, dividing them into small and large ones. This saves a fairly large amount of time in the future. In order to prevent contamination of the feather, a piece of cotton wool is placed in the bird's beak.
The use of special nozzles for processing poultry is not necessary. It is only required to place the carcass in a cold place for 3-4 hours. This will allow her to cool after slaughter, and freeze her subcutaneous fat. Thus, feathers will be removed much easier.
The cold method of plucking a goose is most often used by hunters, since it is possible to keep the carcass intact and unharmed.
So that the carcass is not visually injured, it is advisable to remove feathers and fluff in the direction of their growth.
Not everyone is familiar with the method, which involves the use of a pump for plucking a domestic goose. To do this, you need to take a conventional device for inflating a bicycle tire. This pen removal method is often used in combination with a steam iron. This allows you to reduce the total time with one carcass.
The plucking procedure is carried out as follows:
- Position the pump hose in the space between the goose skin and the cervical vertebra.
- Pump the carcass with air until the feathers slightly rise at the roots.
- Tie the bird's throat with a string to prevent air from being pumped out.
- Starting at the back of the bird, manually remove the large feathers first, then the smaller ones.
Use of iron
Not everyone knows that the process of plucking a domestic goose can be carried out using a conventional iron. To implement it, you will need to acquire some important items:
- pump (it is permissible to use one that is designed for air mattresses);
- a container with cold liquid;
- a piece of natural fabric;
- an iron.
The procedure for plucking a goose carcass with an iron is as follows:
- Before plucking the carcass, insert a pump tube between the skin and the neck of the goose. Hold it so that the air does not leak and pump the air until the feathers become vertical.
- Try not to pump, as it is likely that the skin of the carcass may burst.
- Remove the tube, tie the neck of the bird with a string to avoid air escaping.
- Lightly moisten the fabric with cool water and place it on top of the feathers, start ironing with an iron. You can use a gauze napkin wrapped in two or three layers.
- Turn on the steam function on the iron.
- As soon as the piece of fabric becomes dry, remove the iron and pluck feathers. If it is difficult to pinch, steam again in this area.
You can watch the goose plucking with the iron in the following video:
Nozzles for a drill
Removing a pen with a drill is one of the most time-consuming, but quicker methods. It is most likely necessary for those who contain a large number of geese. And after slaughter, the cleaning procedure must be carried out quickly, until the meat begins to deteriorate.
In addition to the drill, you can resort to the help of a screwdriver. You will need to purchase special nozzles for plucking. They can also be used to process other game. The used drill clamp (or screwdriver) is firmly attached to the table, then the tool is turned on and a goose carcass is brought up.
Goose wings are cleaned from two sides. For convenience, they need to be straightened by slightly pulling the carcass by the legs. To remove the feather from one bird faster, it will take a little experience and in the future the process of processing one goose will not take more than 2-3 minutes.
Easy feather removal technique
Today, there are several different ways of plucking a goose at home - manual and using a special drum. The latter involves placing the carcass in a rotating container with water.
When you turn on the drum, feathers are removed from the bird. Despite the fact that this plucking technique is quite simple, it does not completely remove the feather from the carcass. Therefore, the bird will still have to be plucked independently, manually. The advantage of this method is the reduction of time for working with one carcass.
A rotating drum is available in any specialized store, but you can make it yourself if you wish. Drums from washing machines are also ideal.
To independently make such a tool, you will need to acquire a suitable cylinder and carry out the following manipulations:
- Make holes in the cylinder at a distance of 2 cm.
- Attach a bottom made of durable material and a cover suitable for the diameter of the cylinder.
- In the lid, make a hole for the hose that will allow the carcass to be sprayed while removing the pen.
Singeing goose carcass hairs after plucking
The method used to remove the feather from the domestic goose is not so important. Based on the desired result, plucking can be either cold or dry or with boiling water. An important and mandatory step in removing feathers from birds is singeing. You will need to get a gas burner (stove) or a soldering iron.
It is necessary to ensure that the skin of the bird does not roll, therefore, when singed, it is slightly stretched. In order for the soot not to appear on the carcass, it is advisable not to bring the bird too close to the source of fire. If this still could not be avoided, it is recommended to roll the meat in wheat flour or bran, so that it gets rid of the characteristic smell of smoke and acquires a more pleasant taste.
You can see how goose singe after plucking in this video below:
How to collect feathers from a live bird?
The content of domestic goose is a non-waste production. Gathering a feather while the birds are growing allows you to earn extra money. To do this, combining plucking and natural molting, which takes place after the geese lay their eggs. This happens only twice - in early June and July.
Shedding, overgrown feathers of a goose are replaced by new ones. So the birds are much easier to cope with the removal of feathers. It is recommended to start with geese, which already have a natural process of updating feathers. For the purity of the raw materials, it is necessary to let the birds swim in the pond.
The whole process is as follows:
- Before plucking the bird, gently bind the paws.
- Put the goose back in your lap and pinch it, starting from the sternum.
- For one procedure, do not take a large amount of feather, otherwise you can expose the goose skin.
- Pinching with the index finger and thumb, gradually move to the back of the bird.
- In no case do not remove the feather from the shoulders, hips, tail, wings and neck.
When living in a warm region, it is permissible to collect the pen two more times in the autumn period, in early September and October. If blood droplets appear during the plucking process, it must be stopped immediately, since this process should take place without compromising the health of the bird.
The procedure for plucking a goose is not as complicated as it might seem at first glance. It is enough to follow simple rules and as a result you can get a clean feather and perfect goose meat.