Friday, October 5, 2012

7 Tips for Easier Chicken Mummification

 In our first week and a half of our chicken mummy project I have learned things that work and things that don't. As part of the mummification process it is necessary to replace the salt mixture; frequently in the beginning, then every 5 days for a few weeks, then every week. Having changed the salt mixture 3 times now, here are some tips on what I learned the hard way makes this go smoothly and quickly.

  1. Set up everything you will need to make the change ahead of time, including pulling off multiple paper towels.
  2. Make several batches of the salt/baking soda/baking powder mixture ahead of time. Keep it in the gallon sized freezer bags you will be putting the chicken in, one bag inside the other. This will make it so you have the bags ready, and you don't have to deal with measuring out the salt mixture every time you have to change it.
  3. Add spices to the salt mixture (before adding it to the chicken.) I wasn't planning on adding the spices until the end, but the chicken is a bit stinky, and just a few shakes of spices covers it up completely. I used cloves and cinnamon.
  4. Keep the chicken (in the freezer bags) in a casserole dish. The sides help support the chicken and salt and prevents the Ziploc seals from opening due to pressure. It also supports the bag when you are moving the chicken to a new bag.
  5. Put the chicken in the bag before you add the salt mixture to the inside. Mine leaks salt if I fill it up first, and it makes it more awkward trying to get the chicken into the bag if I fill it first.
  6. Almost 6 year-old boys aren't much help in the process. Especially ones who have new teeth coming in and are constantly putting their fingers in their mouths. 
  7. Label the bag with the date of the last change. I used sharpie on masking tape.
No extra pair of hands needed!
The dish holds it up for you

No burst seams

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