This year chicken slaughter has been planned around when I’d be on the farm, as I was supposed to spend most of the season on the road, touring Europe to document the reg ag scene.
That means we get a bigger difference in weight than usually, but because we have customers with different preferences and we smoke the biggest birds, it’s not a problem.
Since slaughter day is pretty taxing, we always have homemade cookies ready for the break and make sure to heat up the sauna when we’re done.
Do you have special refueling and recovery routines in place on days of extra hard work?
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Best,
Richard
