Fermenting Feed for Meat Birds

[DaveMorey]

You'll have to keep us updated with progress and finish weight pics...should be interesting to watch them grow!  What age are you going to process? 

I am hoping to process at 8 weeks. That may change a little as the time gets closer depending on weights, outside temperatures, and fitting it into deer season. I will have to do this outside so I need to do it before I am doing it in 25° temps in mid October. I also would like to be closer to 6-7 lb finished weight. Any guess what live weight should be to get that kind of finished weight?

 

[Beekissed]

You'll be looking at a 10-12 lb live weight to get 6-7 processed wts on the birds. Going to be a lot of nice meat in that freezer...it's so neat to have your own meats in the freezer instead of buying them in the store. I love that feeling.

 

[Kassaundra]

OH MY GOODNESS! Look at that COMB! That is a marvel! Is that your intent or is he different from the rest? Very cute!

I like his comb, but that is not my intent, I actually prefer the small pea type combs personally, just speaking esthetically.

I live where it is HOT in the summer, and my intent w/ my birds is a dual purpose. A good laying hen (good as in steady and long and healthy) that can thrive in our insane heat. And a good meaty meat bird w/ as few feathers as possible. Jaxom in addition to being a NN that carries both Na genes also carries the Sc gene. I have one of his daughters that also carries this gene. It will mean fewer feathers on their offspring. In my way of thinking fewer feathers grown is less wasted energy on something I am just going to toss, and fewer I have to find a way and take time to remove. There is the genetic possibility that I can also produce a naked chicken line. This has two benefits to me one is no plucking at all and two I have a friend who has had to almost eliminate her chickens b/c of her husband's allergies, so no feathers, no dander, no allergies. She can then continue to grow her own meat birds for her family.

If I do get a naked line I will have to protect them a little more from the winter, but very doable, especially for the pay off of no plucking and I would only have to over winter the breeding stock. This is not a good plan for northern cold climates, or not everyone's cup of tea since most people cringe at the NN let alone a fully naked one, but it is going to be my little chicken niche.

 

[Kassaundra]

I know! He looks like something from outer space!

I've never seen so many points on a comb in my life!

I think that is what happens when you mix a V comb and a single.

 

[Beekissed]

I'm wondering if the skin of such a bird wouldn't be very tough as it has to be out in the hot sun and weather at all times...wouldn't it all be as leathery looking and tough looking as the skin on his neck? And wouldn't it be thicker and less tender? Or does it crisp up much like hog skin and make it a better textured skin?

 

[DaveMorey]

You'll be looking at a 10-12 lb live weight to get 6-7 processed wts on the birds.  Going to be a lot of nice meat in that freezer...it's so neat to have your own meats in the freezer instead of buying them in the store.  I love that feeling. 

Thank you. I am looking forward to it. We do go through a lot of chicken in our house. 3 teenagers can put down some food, and then they invite friends over too If this goes as well as it has been I will be doing more next spring and fall. My retirement plan is to buy a small farm someday....

 

[Kassaundra]

I'm wondering if the skin of such a bird wouldn't be very tough as it has to be out in the hot sun and weather at all times...wouldn't it all be as leathery looking and tough looking as the skin on his neck? And wouldn't it be thicker and less tender? Or does it crisp up much like hog skin and make it a better textured skin?

Not sure since I don't eat the skin, and don't have a naked one yet. If I succeed in plucking the guys tomorrow they are all NN, and I intend to beer butt cook them, so may leave the neck in tact for one just to see if the skin is any different. Even though I don't eat the skin I do prefer to cook w/ the skin, and w/ the beer butt cooking the skin is seasoned and crisp like pork rinds so my husband likes it that way.

 

[Kassaundra]

I'm wondering if the skin of such a bird wouldn't be very tough as it has to be out in the hot sun and weather at all times...wouldn't it all be as leathery looking and tough looking as the skin on his neck? And wouldn't it be thicker and less tender? Or does it crisp up much like hog skin and make it a better textured skin?

Oh also these birds have the dark skin on purpose to help protect from the sun. They were crossed w/ a dark skinned bird specifically for that as I understand (not by me, I just lucked out)

 

[Beekissed]

Thank you. I am looking forward to it. We do go through a lot of chicken in our house. 3 teenagers can put down some food, and then they invite friends over too

If this goes as well as it has been I will be doing more next spring and fall. My retirement plan is to buy a small farm someday....

Yes...3 teens can put down the food!

That's why I grew my own foods, to try and keep up with that constant grazing. Three big boys hoovering up all the food in the house is like feeding a plague of locusts.

 

[Lacy Blues]

I had a couple of show girls for a short time and that skin on their necks is the most velvety textured skin you can imagine, similar, IMO to how the skin just behind the nostrils on a horse feels! Very very soft.