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  1. Dingo0z

    Another slaughter & preservation question

    Excellent replies! I thank you all very much for taking the time to help me see my way through the dark. A special thanks for posting the informative link to an all inclusive .pdf file on the basics & science behind brining. I am going to research the apple cider vinegar & learn more about it...
  2. Dingo0z

    Another slaughter & preservation question

    Oh yea... the Brine recipe I googled and came up with calls for 1 gallon of frigid water, and 1/2 cup of kosher salt... soak chicken breasts for 1 hr & then remove & let rest in fridge for 24hrs before freezing.. Sound O.k?
  3. Dingo0z

    Another slaughter & preservation question

    Thankyou "Brunty_Farms", Could you please give me a couple of basic tips on keeping/ensuring I have healthy meat chickens? I'll take your word for it on not putting bleach in the water, but I feel like I should do something to prevent them from getting parasites. -Dan
  4. Dingo0z

    Another slaughter & preservation question

    I still need an exact recipe for the brine solution.
  5. Dingo0z

    Another slaughter & preservation question

    First of all, I apologize if anything you find in my question is already answered somewhere in the depths of the forum history. I did do a search and have spent over an hour without finding the answers I was looking for...close, but not quite..So feel free to point me in the right direction...
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