Prepare Poultry for Freezing with Shrink Bags

Shrink wrapping is an ideal way to prepare meat birds for the freezer. Our Poultry Shrink Bags are a fast, no-hassle, and secure way to wrap poultry or small game using our Poultry Scalder (SKU #1644) or another hot water set-up. In addition to minimizing freezer burn, the clear, glossy bags give the birds or game a tidy, professional appearance. The concept is simple: Place the item in the bag, give it a dip in hot water, and the bag shrinks to form a tight fit that removes the air and protects the contents for up to a year in the freezer. The clear, glossy bags have rounded bottoms to ensure a perfect fit. They can also be used to shrink-wrap chicken parts.

Step-by-Step Instructions for Using Poultry Shrink Bags

1. Heat the water in our Poultry Scalder to a temperature of 185-190° F. (Or, if not using a scalder, choose a pot large enough to accommodate your bird without water spillage when dunked, fill it with water, and heat the water to 185-190° F.)
2. Open a bag and put the chicken inside, wings end in first. Squeeze out as much air as possible.
3. Place a drinking straw in the cavity of the bird so the end of the straw sticks out of the bag. Twist the end of the bag and use a zip tie to secure it. This allows any remaining air to escape. (If you are not using a straw, you can poke a small hole in the bag at the top of the breast after the zip tie is tightened.)
4. Submerge the bag with the chicken in the water for approximately 5 seconds.
5. Remove the straw, if used, and cinch the zip tie as tightly as possible. If you poked a hole, cover the hole with a piece of tape or label.
6. Trim the end of the bag and the zip tie.
7. Label with the contents and date. That’s it! Your bird is ready for the freezer!

For a helping hand with your backyard poultry and other homesteading activities, look no further than Roots & Harvest.