Shrink Bagging Cutting a Slit 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.
Thanks to Jason Kable Owner of Kable Tool & Engineering Shrink Bagging Poultry Using Copper Tubing
I have tried many methods including cutting bag at breast area. I didn’t like that method for a couple of reasons,
1: hole in bag that could let water /contaminants in
2: if chicken got up against cut it sealed off the escape path of air and bag couldn’t seal down tightly
3: had to tape hole with freezer tape
benefits of this method are:
1: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
2: better control of bag as you can rapidly, completely submerge bag which seems to produce tightest shrink, without having something solid to hold on to sometimes bags want to float sideways just enough to be a problem
3: 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