I'm now envisioning a huge tube with holes to get hay from by the bottom, and a conveyor belt type of feeding system to fill it with. Or then you could put the bottom on a hinge and tilt it down and just push in bales into it.
Coldest we had was about -27 so far, after that -15 was a summers day.
Baby bunnies are covered in fur at five days old I'm told. And growing super quickly.
Karin's dad came over to fetch some meds for their dog, and also brought over the meat grinder. Now I just need to find a size 10 sausage funnel for it somewhere, and I can test out some recipes from this book I got for Christmas from Karin. It's a Swedish book called "Make sausage!" (freely translated), and it has like 70 different recipes. Sweden is a great country to write that kind of a book due to their super tolerant immigration policy, you've got people from all over the world living there, often finding employment in low paying fields, like opening up food trucks or small restaurants, and making their own sausages. So a melting pot of sorts.
The cook book is pretty funny, it even has a vegan section, where one of the suggestions to make vegan sausages taste better is to add pork.
I am racist when it comes to food.
I assume all really good sausage has at least some German heritage.
or Italian.... or spanish.... or chinese.....
Past poultry: Buff Brhama, EE, Barred rock, Wellsummer,
Bantam mixes, Araucana, Turkeys, & Guinea Fowl.
Future poultry: Guinea Fowl, Sumatra, Wellsummer, Muscovy
"A dream without a plan is just a wish" Katherine Paterson