Poultry Heat Shrink Bags Directions Requires a cut in Bag
Heat large pot of water to 180º – large enough for bird and water displacement.
Place bird in bag.
Try to remove as much air as possible then spin bag and tie off with zip tie or hog rings.
Place a ¼” cut in bag by the breast bone.
Place in water for 2-3 seconds and quickly remove from water
Pat dry with towel
Place label over hole
Then refrigerate 3-7 days or freeze up to 6-9 months.
Shrink Bag Poultry Using Copper Tubing – No Cut in Bag!
First of all Featherman Equipment would like to thank Jason Kable, Owner of Kable Tool & Engineering for sharing his video with us on how to shrink bag poultry using copper tubing that does not require making a cut in the bag. Jason shared the following reasons why he did not like making a cut in the bag as well as the benefits of using copper tubing below.
Hole in bag that could let water /contaminants in
If chicken got up against cut it sealed off the escape path of air and bag couldn’t seal down tightly
Had to tape hole with freezer tape
Benefits of using the Copper Tubing method are:
Safer as your hands are away from the hot water, I have had some that apparently had a lot of air in bag and would produce a sudden burp as air is escaping from bag and would get a splash of hot water and without tongs or something similar one could get burnt
Foolproof, works excellent every time, other methods work decent most of the time and when they don’t you either have a sloppy job or redo in a new bag
I use a pair of blacksmith tongs and piece of copper tubing but anything could be improvised that works similarly