I am looking for a source for poultry wax. It's used for ducks and geese. I've never used it but I've heard that it is useful when butchering them. It ruins the feathers but hey. Thanks!

-- Gailann Schrader (gtschrader@aol.com), July 06, 2000

Answers

It is carried by Stromberg's (800-720-1134). 20 lbs for $36 or $60 lbs for $93.60. Price includes shipping.

A couple of months ago I asked Jd for a reference for plucking a Canadian Goose. He referred to a British book he had just received, Domestic Geese, which says the water should be 65 degress C (149 degrees F), rather than close to boiling. Then you tie a string to the goose's legs and suspend it in the water for 1-2 minutes, and maybe even three. This is the reason for the cooler water: with really hot water the bird will be cooked in 2-3 minutes, but apparently it takes time for water to penetrate waterfowl feathers. He also noted the author suggests ruffling up the feathers underwater with a stick. If done properly, the feathers and down should easily roll off, leaving a clean carcass.

The honkers left the pond before I got around to harvesting one, so didn't try this procedure. If you try the wax or this procedure please let us know how it turns out.

-- Ken Scharabok (scharabo@aol.com), July 06, 2000.

Thanks, Ken! I have lots of ducks (maybe 10 adults and 6 ducklings) and 5 geese. I butchered two ducks prior and it was icky. The "recipe" called for slitting their throats so the head is still there to hold onto. They took FOREVER to die (3 - 5 minutes each). Quacking and struggling to free themselves from the killing cones (and staring at me - I left). Yuck. I plan to behead them this time and hold onto their feet to scald them. I knew that someone had the wax but could not find it online.... Thanks again!

-- Gailann Schrader (gtschrader@aol.com), July 06, 2000.