Fermenting Feed for Meat Birds

[BCMaraniac]

Quote:

This is the thing. Super clay soil. There are local peeps in the Willamette Valley that actually fire pottery from that clay. I'm sure there are parts of NV where that works, too. And it don't come out of white anything or off the bottom of shoes... AGH! When we lived in OR, the mud would well up *between the grass plants* .... I still have nightmares. The BLOB has nuthin' on that clay.

My understanding is to get the Birchen (or copper) back, you need to go back to the Birchen parent, to get .25 Birchen, the first gen will all look the same. You'd be after the Lav, so would want to go back to a Lav parent.

http://kippenjungle.nl/kruising.html?mgt=E:E^R/E^R,S:S/(S)&fgt=E:E/E,Lav:lav/lav

Hope the link works. If I spoke the language, I wouldn't need to bother anyone LOL.

Hello Peter!!!

I haven't invested any brain cells into genetics since I have so few left, and now I know why!!!

 

[Kassaundra]

I took a few a while back but was not really happy with them. I have several NN's and Australorps that I keep close to the house for now (was feeding them FF). I will get some pics this week of them. Keep in mind, they are quite young and not part of my purebred flock, ie. many have large bow ties but I PROMISE,,,I will get a friend to operate this camera... it's new and She is much better than I am.

These birds will be 6 mos. Dec. 1...I'll try to post the pics (just because you asked, Kassaundra) by Tuesday or Wed. at latest...depending upon what my friend can do.

I have one Cockerel that looks much like one of yours...lol He already thinks he rules the farm!

Cool beans, I love pics!lol Think my camera has grown to my hand. lol

 

[Kassaundra]

When I look at birds w/ all that extra feathering everywhere I always think every extra feather they grow is one more I have to pull out.

 

[BCMaraniac]

Oh, I wish I did..My friend used to make the BEST pickled eggs & beets..I wish I had gotten the recipe from him but sadly he took it with him when he moved on.

If you do get one I would love to try it as well!

Here you go:

4 dozen hardboiled eggs, peeled. I don't use anything larger than a large egg (usually more like small/medium) so they pack well into the jars. Boil extra because the one you use need to be smooth with no yolk exposed.
4 large mouth quart jars(can use standard quart jars, but the large mouth jars pack easier, and the eggs are easier to get out when you are ready to eat them.)
1 can beets, drain liquid and reserve for pickling solution.

Pack boiled eggs tightly into jars...I pack 3 per layer x 4 layers for 12 eggs per jar(you may not be able to get 12 in a small mouthed jar, I don't know). Place beets in and around the jars with the eggs as you pack them. Place 1/8 tsp coarse black pepper on top of eggs in jar.

Prepare pickling solution:

3 cups 5% white vinegar
1 cup beet juice(if less than a cup from your can, just add vinegar to complete it)....you need 4 cups of liquid.
2 tablespoons salt

Heat pickling solution, and bring to a boil, simmer 3-5 minutes.

Divide solution into the 4 jars of eggs, then place lids and rings on them.

Let sit at room temperature for 48-72 hrs, then refrigerate for additional 3-4 days before eating.

Enjoy!

 

[hellbender]

When I look at birds w/ all that extra feathering everywhere I always think every extra feather they grow is one more I have to pull out.

That makes sense, especially since you are keeping or intend to keep only NN's. In my case, I rarely eat a NN but rather, I caponize young Australorp cockerels for that purpose.

Certainly I have caponized and eaten NN's but I simply can not explain why I chose to use the Australorps, especially since the NN's generally have better formed breasts.

I think it might be that I'm always looking to find 'special' or better NN cocks for breeding purposes and since I caponize at about 3 to 4 months of age, an error in castrating the wrong

NN is avoided...lololol

 

[Kassaundra]

That makes sense, especially since you are keeping or intend to keep only NN's. In my case, I rarely eat a NN but rather, I caponize young Australorp cockerels for that purpose.

Certainly I have caponized and eaten NN's but I simply can not explain why I chose to use the Australorps, especially since the NN's generally have better formed breasts.

I think it might be that I'm always looking to find 'special' or better NN cocks for breeding purposes and since I caponize at about 3 to 4 months of age, an error in castrating the wrong

NN is avoided...lololol

Wow that is old in capon standards. But understand your reasons wanting to pick better breeders. I prefer processing the nn b/c of the less feathers and no hair.

 

[hellbender]

Wow that is old in capon standards. But understand your reasons wanting to pick better breeders. I prefer processing the nn b/c of the less feathers and no hair.

Yes that is old...I meant to say 3 or 4 weeks! That will teach me to 'preview' my posts.

They can be done at that age but it's hardly worth the effort.

 

[Kassaundra]

Yes that is old...I meant to say 3 or 4 weeks! That will teach me to 'preview' my posts.

They can be done at that age but it's hardly worth the effort.

The only thing it is good for then is to save the family's childrens "pet" hen that turned out to be a roo.

 

[Triple Willow]

Here you go:

4 dozen hardboiled eggs, peeled.  I don't use anything larger than a large egg (usually more like small/medium) so they pack well into the jars.  Boil extra because the one you use need to be smooth with no yolk exposed.
4 large mouth quart jars(can use standard quart jars, but the large mouth jars pack easier, and the eggs are easier to get out when you are ready to eat them.)
1 can beets, drain liquid and reserve for pickling solution.

Pack boiled eggs tightly into jars...I pack 3 per layer x 4 layers for 12 eggs per jar(you may not be able to get 12 in a small mouthed jar, I don't know).  Place beets in and around the jars with the eggs as you pack them. Place 1/8 tsp coarse black pepper on top of eggs in jar.

Prepare pickling solution:

3 cups 5% white vinegar
1 cup beet juice(if less than a cup from your can, just add vinegar to complete it)....you need 4 cups of liquid.
2 tablespoons salt

Heat pickling solution, and bring to a boil, simmer 3-5 minutes.

Divide solution into the 4 jars of eggs, then place  lids and rings on them.

Let sit at room temperature for 48-72 hrs, then refrigerate for additional 3-4 days before eating.

Enjoy!

Thanks! That sounds like what I am looking for. The only thing I see missing is sugar. I bet if I adjust with a little sugar that will be a perfect recipe for sweet/sour pickled eggs.

I tried deviled eggs again today. They did turn out better than making them with store bought eggs but still the yolk got off to one side making the white part thin in spots causing them to want to tear. The eggs never were in the refrigerator. The only thing I can think of that maybe I could do different is stir the eggs around while they are cooking. I don't usually do that so that might be the problem. They are good. I make them a little more "tart" tasting than most deviled eggs I eat - I add more vinegar.

I may try your recipe tomorrow! I was thinking, I bet you could sell a lot of pickled eggs along with fresh eggs. But I guess that would be illegal without inspection and a license.

Btw, the eggs peeled close to perfectly today.

 

[hellbender]

Thanks! That sounds like what I am looking for. The only thing I see missing is sugar. I bet if I adjust with a little sugar that will be a perfect recipe for sweet/sour pickled eggs.

I tried deviled eggs again today. They did turn out better than making them with store bought eggs but still the yolk got off to one side making the white part thin in spots causing them to want to tear. The eggs never were in the refrigerator. The only thing I can think of that maybe I could do different is stir the eggs around while they are cooking. I don't usually do that so that might be the problem. They are good. I make them a little more "tart" tasting than most deviled eggs I eat - I add more vinegar.

I may try your recipe tomorrow! I was thinking, I bet you could sell a lot of pickled eggs along with fresh eggs. But I guess that would be illegal without inspection and a license.

Btw, the eggs peeled close to perfectly today.

Plenty of folks around here make their own pickled eggs and they are sold in 'beer joints' with no apparent legal ramifications.

The only thing it is good for then is to save the family's childrens "pet" hen that turned out to be a roo.

Yep....but for reasons that escape me now, if I ever knew, some folks in Asia wait that long and longer. I'll look into it.