BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[Fire Ant Farm]

My old cookbooks with guinea fowl in them all have instructions for roasting. I'll need to go find the instructions anyway for ours, so when I dig up the right cookbook (too many to fit on the shelves now!) I'll post if you haven't found better info.

Thanks!!!!!

- Ant Farm

 

[miss heny]

Curious.

Has anyone tried breeding longtail naked necks?

 

[DesertChic]

Not that anyone is likely to give a flying-flip but the Vet. is coming today to inseminate the last 5 yearling does. I could do it but I have precious few straws of this old semen from Helen Hunt's herd and I don't wan't to waste it. If these gals 'take', I think I will sell the rest of the straws to a few folks who have expressed serious interest in it.

About 1/3 of the herd carries this Toggenburg strain and it has really improved the rear pasterns but at the expense of neck length....That's ok...Actually that's a pretty good trade-off. I have yet to get so much as one ounce of milk from a goat's neck.

In the interest of full disclosure, a few of the hybrids have somewhat larger pockets than I like but that can be addresses with future Sannen infusion that my buck carries. Gonna' hold back about four bucklings this year from the best milking does since we are going on test again and planning to ever increase the size of the herd. Totally closed herd.

LOL! Sex in the barnyard isn't quite what I had imagined in my 'younger' days. Artificial insemination just doesn't sound like that much fun.

 

[draye]

Curious.

Has anyone tried breeding longtail naked necks?

Seems like I've read somewhere there was someone doing this, but my question is:
"Why would anyone want a long tail on a good duel purpose fowl?" It would take a lot of feed and nutrients to maintain that tail.

But, then there's the phrase " Different strokes for different folks".

 

[miss heny]

But at least the bucks wont try to take out your kneecaps

 

[miss heny]

Seems like I've read somewhere there was someone doing this, but my question is:
"Why would anyone want a long tail on a good duel purpose fowl?" It would take a lot of feed and nutrients to maintain that tail.

But, then there's the phrase " Different strokes for different folks".

this would be honestly more for looks then dinner haha...and of course all the jokes..

"Were the hackles go? Into its tail."

Ahem...

 

[draye]

this would be honestly more for looks then dinner haha...and of course all the jokes..


"Were the hackles go? Into its tail."


Ahem...

Guess I knew that.

Me I just don't get all the ornamental things. I like usable things. Even bantams are useable as for good. But a skinny thing like the ornamentals I don't get. But now that I've types all this I have seen some meaty type ornamentals. I'm just nit into all that much tail.

 

[miss heny]

If it gives me eggs,broods, or become dinner I am happy *shrugs* I got some useless roosters if it wasn't for how good of laying that breed is (and also I need them to breed next gen) they would be stewpot a long time ago.

I need a protective boy

 

[dfr1973]

OK, in the 1950 Betty Crocker Picture cookbook, says guinea may be broiled, fried, braised, or roasted using same directions as chicken.
The Doubleday Complete Contemporary Cooking (Vol. 1) from 1975 says guinea has a "rather dry, delicately gamey meat" and are prepared like chicken. Roast, spit-roast, and braising are the recommended ways of cooking. 350F oven temp for 1.5 to 2.5 hours, brushing with butter or drippings.
Better Homes & Gardens 1967 "Favorite Ways with Chicken (Turkey, Duck, and Game Birds)" says roast covered @ 375F approx 1 hour unstuffed or 1-1/2 hours stuffed, uncover for last 20 minutes. Also has a recipe, "Guinea hens and Kraut" if interested
The Joy of Cooking (1962 printing) recommends for stuffings: cooked wild rice; bread dressing; or fruit dressing (glaze? may need to read more here). Also recommends dredging with flour then placing uncovered in a 450F oven, but reduce heat to 350f once bird is in, cook 30-45 minutes or until tender (depending on stuffed or unstuffed; and size) Basted or "barded" which is putting bacon over the breasts.

I have at least 2 more with instructions on guineas (maybe more?) and will edit this as I find them.

 

[Fire Ant Farm]

OK, in the 1950 Betty Crocker Picture cookbook, says guinea may be broiled, fried, braised, or roasted using same directions as chicken.
The Doubleday Complete Contemporary Cooking (Vol. 1) from 1975 says guinea has a "rather dry, delicately gamey meat" and are prepared like chicken. Roast, spit-roast, and braising are the recommended ways of cooking. 350F oven temp for 1.5 to 2.5 hours, brushing with butter or drippings.
Better Homes & Gardens 1967 "Favorite Ways with Chicken (Turkey, Duck, and Game Birds)" says roast covered @ 375F approx 1 hour unstuffed or 1-1/2 hours stuffed, uncover for last 20 minutes. Also has a recipe, "Guinea hens and Kraut" if interested
The Joy of Cooking (1962 printing) recommends for stuffings: cooked wild rice; bread dressing; or fruit dressing (glaze? may need to read more here). Also recommends dredging with flour then placing uncovered in a 450F oven, but reduce heat to 350f once bird is in, cook 30-45 minutes or until tender (depending on stuffed or unstuffed; and size) Basted or "barded" which is putting bacon over the breasts.

I have at least 2 more with instructions on guineas (maybe more?) and will edit this as I find them.

How interesting. If dry and a bit gamey, sounds like I should brine for a while - then I may try roasting after that - or maybe a braise...

I was sealing the culled chickens in shrink bags to go in the freezer, and I was a bit of a klutz about it, and several had to be double sealed by the Food Saver. And one of the NHs that I messed up sealing is about to go in the oven. No brine this time, just going to try my roasting method and hope that's ok.

- Ant Farm