The Bird & Animal Times Newsletter of the Midwest Bird & Animal Breeders Association VOLUME 200 WWW.MBABA.ORG Presidents Notes Here we are having our last swap and meeting of the Officers President Estelle Wernle 8749 Le Pere School Rd Millstadt, IL 62260 618-538-7141 Vice President Nick Heimos 5216 Kaskaskia Rd Waterloo,IL.62298 618-340-1153 Secretary & Advertising Mgr Walter Rau 8800 Gilmore Lake Rd Columbia, IL. 62236 618-939-6809 October 2014 year! Where did this past year go? All in all ,we have had a good year. No serious problems. A huge "thank you" to everyone who helped in any way. You are appreciated! Bring your check list of items for new people to bring to a swap to the next Oct meeting. We will compile our lists and get this info to Ton e so he can get it on the website.(He does an excellent job -we have a fantastic editor!) Please join us on the 26th and bring a friend. . Please please volunteer an hour or two, especially at 5:00 when we open the Treasurer sellers gate (lower) and 5:30 at the Buyers (top) gate. Mike Tolka 1731 Boone Street Road SEE ME FOR NEW DIRECTORY Odin, IL 62870 Happy Halloween! 618-775-8425 Newsletter editor and Web Master Ton e Becker 3205 E Airport Urbana, IL. 61802 Estelle Wernle 217-898-5112 [email protected] ------------------------------------ Webmaster notes www.mbaba.org ***Calling checklists and typical story of swap day.*** Someone please send me a check list of what to bring and story of what to expect on swap day to post on the website. I get new people emailing questions all the time. You can mail, but prefer them emailed to me. Ton e Becker ==================================================================================== How to and How NOT to Butcher a Turkey from http://theharriedhomemakerpreps.blogspot.com/2012/10/how-to-and-how-not-to-butcher-turkey.html go there to get details and pics Our list of supplies One of the things we did right was to make a list of supplies and have everything ready in advance. As you will find out, things went very wrong during our first attempt, but at least we weren't scrambling around for tools and materials. The killing coneThere are several ways you can dispatch a turkey, but we felt most comfortable using a killing cone. It seemed to be the easiest method as well as relatively peaceful for the turkey. Although we raised these birds for meat, it was important to Hubby Dear and I that we do the deed as humanely as possible. You insert the bird's head and neck through the bottom of the cone and slit its throat while it hangs upside down. Our scalder set-up Once you kill the turkey, you have to remove the feathers. Plucking is the most difficult and time-consuming part of the job. You can dry pluck the feathers, but it is often easier if you briefly scald the bird. I bought a cheap turkey fryer set-up similar to this from Wal-Mart. It was just big enough to scald our small (12.5 and 15 lb processed weight) turkeys. It would be the perfect size for scalding chickens. If you are butchering a turkey that is over 18 lb, you will definitely need a much larger pot to scald it. Essential to the job are a set of very sharp knives. I also found a pinning knife like this one to be very helpful. I often say that a person can bring themselves to do almost any gross task as long as they are wearing a pair of rubber gloves. We went through several pairs of gloves a piece to help maintain cleanliness during the process. And of course, you need a turkey or two. Our toms. So fun to look at, but even better to eat! The process: One thing we did as butchering newbies was to write out all the steps and have it close at hand. It was really helpful to have it right there for reference. Steps to butcher a turkey We decided to butcher our Blue Slate tom first since he was the meanest of the two. Hubby Dear and I said a prayer and then brought him over to the killing cone. He wasn't too keen to put his neck into the cone, but with a little fiddling, we pulled him through. Hubby Dear made two swift cuts to the turkey's jugular veins on either side of the windpipe. He immediately began to bleed profusely. Slitting the turkey's throat. The blood is being captured in a bucket for later disposal. Don't you love Hubby Dear's fashionable poncho? We realized that it would be a smart idea to cover our clothing but found that the only thing we had on hand was large yard waste trash bags. We had no idea just how useful those make-shift aprons were about to be. The aftermath At the very moment Hubby Dear finished slitting the turkey's throat, his cell phone started ringing. He walked a few yards away to answer an important call from work. I stood beside Mr. Turkey, supervising the proceedings. All of a sudden, the turkey flopped UP and OUT of the killing cone. He lay in a silent, bloody heap on the ground. I didn't know that stunt was even physically possible, much less by a turkey losing blood at a rapid rate. (I should mention that the turkey didn't move until that moment. The turkey remained silent throughout the entire process.) Hubby Dear was still on the phone and gestured for me to take care of the problem. Alrighty. I grabbed the turkey's legs and guided him back into the cone. I held onto the turkey's legs while he dangled and dripped. The next thing I know, the entire killing cone is falling off the plywood. It wasn't the turkey's doing this time, but the nails that Hubby Dear had used to affix the cone to the plywood had come out. Here's a tip for you: use screws, not nails on your killing cone! By that time, Hubby Dear was done with his phone call and he came to my rescue. He picked up the tom by the legs and held him for the remainder of the time that it took him to die. Since he was not confined by the cone, the turkey flapped quite a bit at the end, making us very thankful that our clothes were mostly covered by the redneck ponchos. So much for a quiet, dignified death. I am happy to report that neither of us was overly traumatized by the first day's proceeding and that we butchered turkey #2 on the very next day. It was a much different story - quiet, peaceful, and, importantly, the killing cone stayed in one place! Scalding the bird The next step once we were sure the turkey was dead, was to scald it. The temperature of the water and length of scalding is a matter of debate. We ended up using water that was about 145 degrees and scalded it for 30 seconds, moving it up and down in the water occasionally. Then we moved the bird over to a flat surface and quickly began removing the feathers, starting with the wings and tail first. Those are the toughest feathers to pluck, so you want to do those before the bird cools down. FYI: When we butchered turkey number two, we scalded it for 45 seconds and we found that it was much easier to pluck. Turkey #2 post-plucking The parts you still see feathers on were to be disposed of, so why pluck them? We learned a lot from butchering the first turkey and ended up buying a couple of extra tools that made the job easier for our second try. Torching the filoplumes After you remove the large feathers, the hair-like filoplumes remain. You can leave them alone and trust that they will be unnoticeable after cooking, or you can lightly torch them with a flame. They disappear in a puff of smoke, but you do have to be careful you don't remain in any one spot for too long or you'll prematurely cook your bird. Loppers are great for the neck and last wing section. We also bought a pair of loppers to help remove the neck and wing bones. You can carefully use a boning knife to cut between the joints on those locations, but loppers make the job much quicker and easier. After you've plucked the bird and removed the extra bits like the head, neck, and legs, it's time to gut it. Unfortunately, my hands were so busy that I didn't take any photos of this process. It really isn't as intimidating as it sounds. \ CONTINUED below description ponderosa room deposit doorprises /estelle WALTER RAU ADVERTISIN Estelle / supplies Allan Blumhorst ponderosa postage/estelle postage /mike monroe co rabbit club monroe co fair grounds dep. monroe co fairgrounds rent Walter Rau advertising Eckhardt florist Heartland classic poultry sho franklin co 4H voided check Gene Willmann news letter/ Mike/ flyers / dues/season passes country mutual jerashen flowers clinton co 4H monroe co fair/ 4h marion co 4h washington co 4h il mo bantam club caseyville library system st genevive area 4h joe hoy sholarship fund executive business mar hat sales dues/ 1 pass mar gate april gate executive business action graphics signs ton e / web site woodside / flowers executive business may gate june gate 1 pass 2 dues 1 card add 3 dues (1 aug 2) insurance refund directory printing advertising 4 dues aug gate advertising executive business dues sept gate expense income $60.00 $250.00 $389.62 $25.81 $100.00 $385.88 $276.00 $276.00 $250.00 $200.00 $2,000.00 $330.00 $123.70 $100.00 $100.00 $100.00 137.2 $320.80 $575.00 $385.00 $26.27 $150.00 $125.00 $120.00 $105.00 $125.00 $500.00 $150.00 $2,500.00 $59.00 Treasurers Report Greetings! in this newsletter you will find a 2014 treasures report for the 2014 year to date. I am pleased to report to you that we are doing well financially even after we made a $2500.00 transfer to the Joe Hoy scholarship fund. It looks like our gate receipts will replace most of that money. Overall expenses seem to about the same with the price of the color newsletter being the main increase in expenses. Although there was concern over the low gate returns in April and May it seems Aug and Sept has evened them out. We began this year with about $15,000.00 and as it stands we have $12,900.00 and still the Oct swap left to go taking in to consideration the scholarship fund donation we have gained $400 over the break-even-point. However, as members of this club we need to fix a couple minor problems. We have a “member” who has been getting member discounts and has not paid dues since July 2012 according to my records and another vendor told gate personnel he was no. 50 there has not been a member no. 50 since I started as treasure in 2009 also my apologies to club member 80 Max Harmon I somehow overlooked his dues payment in April. For those wanting to pay 2015 dues I will start taking dues at the Oct meeting. and with Oct being officer nomination time I would like to say thanks to the membership for being able to serve the last 5 years and hope to be able to continue as club treasurer Mike Tolka $22.00 $100.00 $1,240.00 $1,065.00 $424.77 $142.50 $53.18 $59.00 $1,155.00 $1,385.00 $20.00 $20.00 $10.00 $30.00 $24.00 $87.86 $163.50 $10,601.09 $94.00 $65.50 balance $15,026.95 $14,966.95 $14,716.95 $14,327.33 $14,301.52 $14,201.52 $13,815.64 $13,539.64 $13,263.64 $13,013.64 $12,813.64 $10,813.64 $10,483.64 $10,359.94 $10,259.94 $10,159.94 $10,159.94 $10,059.94 $9,922.74 $9,601.94 $10,176.94 $40.00 $1,625.00 $7,311.00 $10.00 $1,325.00 $4,245.27 $5,931.67 $2,427.00 $8,358.67 $679.45 $7,679.22 $2,644.00 $10,323.22 $251.36 $10,071.86 $1,665.00 $11,736.86 $11,736.86 $159.50 $11,577.36 $1,335.00 $12,912.36 -------------------------------------------------------------------------con't from prev page The only tricky part is getting the crop out of the chest cavity in one piece. Then, you make a 2-3 inch cut over the vent, scoop out the organs, and remove. We cut out the actual vent last. Everything comes out in one package and it is easy to dispose of. We chose not to mess with the giblets (neck, heart, liver, gizzard) since our family generally doesn't eat those. After we finished gutting the turkey, we rinsed it very well and put it into a cooler full of ice water for several hours. You need to make sure the bird cools down completely or it can grow harmful bacteria. Cooling the bird After a few hours, we let it drain and placed it in a pan in the refrigerator. You can store the bird for up to five days before you cook it, and it is best to age it a bit before you cook or freeze it for the most tender results. The first bird took us 3 and 1/2 hours from start to finish. Yikes. We learned quickly, though, and bird number two only took 1 and 1/2 hours. I'm sure we'll get it under an hour with practice. We probably won't do turkeys next year, but we certainly will use the skills we learned when we butcher our old laying hens. Don't be scared about doing your own butchering! Hubby Dear and I did not grow up on farms and have no experience in this area. It really isn't so tough once you try it. I know we gave our birds a great life and now we have delicious, healthy meat to show for our efforts. Just make sure you secure the killing cone properly and try not to answer your cell phone during the process! ;) Swaps n’ Classified Ads This space is free for members to advertise items they have for sale. Please limit your ads to 20 words if possible. Non-members may advertise for a small donation. Swaps and shows are welcome and are not asked for a donation. Send postings to the Webmaster. TRI COUNTY AUCTION & CAFE, Medora, IL www.auctionzip.com #4366 Auction Dates Farmer's Market Auction w/Goats/Sheep Small Animals, hay, straw etc. Saturday Check in 7-9:30am Begins 9:30. Cafe 7AM (618) 372-8888 ofc or (618) 729-2005 Barn Whitaker Small Animal Auction. Madison, Mo. 12 noon3rd Sat Apr-Oct Mi. south of Madison on 151 Please call 573-822-2912 or 660-291-3972 Eastern Iowa Exotic Bird and Small Animal Swap 711am. Maquoketa, IA, Jackson County Fairgrounds. $3/person Buy or Sell Laurie Marx 563-212-9435, Chuck Holdgrafer 563-689-6743 easterniowabirdswap.webs.com [email protected], Mineral Area Bantam Club Swap Days. TWO SWAPS TWO LOCATIONS 1ST Sun Ea Mon Mar Thru Nov. Located on lot behind Busenbark Carpet on Hwy 67 between Farmington & Park Hills exits.6 AM-? 2ND SWAP, 2ND LOCATION rd 3 Sat ea Month Mar-Nov 7:30 AM-? Bonne Terre Family Center Bev 573-562-7562 or Wilma 636-933-0640 CL Auction 2nd Sun Ea Mon Hwy Y, Valley Mines, MO 573-358-4479 or 0035 Ill-Mo Bantam Club Website illmobantamclub.org Burlington, IA has 6 swap meets throughout the summer. Southwest Iowa Pigeon Club. It costs just $2 per carload to get in. Starts early and done by noon. For more info, please email [email protected]. Fruitland Swap 2nd Sat Mar-Oct, Daylight-10 AM I-55 Fruitland exit 105 north on Rt 61 ~3 miles Bob Hoffman- 573 788 2139 Raymond Petzoldt 573 243 3487 The Olde Barn Small Animal&Misc Auction. Enterprise, Il.Sale 2nd Sat each & Every Mo.For Information call 618-926-3254 Clay Sanders Bird-Pet and Game Swap, Bob at 815-739-7434 7-Noon, Plowmans Park 48W 508 Hinckly Rd, Big Rock IL Veedersburg Salebarn Auction Indiana 2nd and 4th Fridays 6 pm 765-376-5144 Mikeworths Trade & Swap Flea Market Swap Phone 618 544 8053 Phone 618 592 4859 theonlybolong.com/fleamarket Randolph co swaps, 506 W Belmont st, Sparta, IL. 62286. 6PM 3rd Sat ea month Mar-Oct EXCEPT Jul is on Sunday. $5 for sellers, buyers free. Alicea @ 618 317 6056 Swapping Days Jacob’s Cave, Meadowlands Activities L.L.C., Located South of Versailles, Missouri 573-378-4374 or visit jacobscave.com Mid-American Pigeon Club Show, Bureau Co FG, Princeton Il. Lew Westcott 509n 12th Ave Sterling IL 61081.Entry $3.50.815-288-1967, 815-288-2339. [email protected] OTHER CLUBS are there. Triple W - 2009 Cookeville TN 931 808 0231 triplewlivestockauction.com Troy Swap Meet & Flea Market, Troy Oh [email protected] 937 372 1332 TroySwap.com Arthur Sale Barn Auction Every Monday 11:30 am: Hay & Livestock Auction 2nd & 4th Monday 6 pm: Small Animal Auction ALL YEAR LONG Arthur IL. Call 217-543-3255 Leady’s Feed Store 10747 HWY 127, Murphysboro, IL 618 687 6131 Swap Meet Every 3rd Saturday 8-Noon Livestock, Yard spots available _____________________________________________ Southern Ohio Poultry Association, Lucasville Swap is moving to Ross Co. Fair grounds in Chillicothe Ohio. 2014 State Testers When you call, leave a message Shari Goldsberry 618 317 0227 Walter Rau 618 939 6809 Estelle Wernle 618 538 7141 Mike Tolka 618 775 8425 Hank Marquardt 618 935 2520 Nick Heimos 618 340 1153 Larry Parr 618 457 2830 If you wish to have your name listed please inform me. _____________________________________________ WANTED. 2 female Sebastopol geese call Estelle Wernle 618-538-7141 ______________________________________ Taking orders for this fall: Scintillating Copper $250/pr Blue Eared $100/pr, Black swans $450/pr Gene Leffelman, 1785 Lee Center Rd., Amboy, Il. 61310-9439. 815 857 3607 Your card can go here.
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