First Run of Cornish Cross Meat Birds and Super Excited!

[JessicaThistle]

Ralph: We could have told you that you "aren't all there". HAHA! I'm not either so that's how I know.

I have a question for those that have cured and smokes meats. I bought a pig a few weeks ago and the butcher cured and smoke the bacon (supposedly) but it has no flavor. I mean it isn't salty or have any smokey flavor at all. This is the most widely used butcher shop in the area. I am disappointed. So my question is: Can I rebrine and resmoke the bacon to get more flavor into it? It would be a pain. I'd have to defrost and unwrap 30 packages of it but it's just not the bacon flavor that I want. Grr.

 

[Morrigan]

In order to avoid mauling, we would throw a "fake out" bit of slop in the opposite direction of where we were going to feed them (we just put it on the ground to encourage foraging). They always fell for it, then rushed over the second they heard the next plop. They always got it all over their heads. But, sweet chickens that they are, they would lovingly clean each other after meal times.
I suppose I should also include that we were lovingly mauled on a daily basis... just not to death

I would do the fake-out too!

Also, I think it was someone here -- I can't remember who -- who gave the great advice of not wearing flip-flops to feed the meaties.

 

[duluthralphie]

Ralph: We could have told you that you "aren't all there". HAHA! I'm not either so that's how I know.

I have a question for those that have cured and smokes meats. I bought a pig a few weeks ago and the butcher cured and smoke the bacon (supposedly) but it has no flavor. I mean it isn't salty or have any smokey flavor at all. This is the most widely used butcher shop in the area. I am disappointed. So my question is: Can I rebrine and resmoke the bacon to get more flavor into it? It would be a pain. I'd have to defrost and unwrap 30 packages of it but it's just not the bacon flavor that I want. Grr.

I would try it.

I would defrost some of it brine it in mixture of brown sugar and salt. Then smoke.

We have a similar problem, our bacon is great, best I have ever had. The hams are terrible and dry.

I am going to re-brine them and smoke them. If that does not work I am going to grind the hams mix pork fat with it and re-smoke it. It is disappointing to have meat turn out "wrong".

I blame it on the dry smoking method most shops use now to cut down on smoke being released into atmosphere. I will do it the old fashioned way.

 

[NiaAbbott]

I am just curious what was the dressed weight of those at 13 weeks?

It is a great feeling knowing you have lots of meat in the freezer.  I have 5 freezers full of meat right now and am happy as a pig in mud!

I am seriously looking at a sausage stuffer and making my own lunch meat, wieners and so forth. I have a smoker and think it would be great to avoid buying any sandwich meats too.



BTW I have decided I am not all "there". I had to go to town today and the radio announcer said " We will be warming tomorrow with an unseasonably high of 29 degrees" .  Normally people would not live in these temps!

I am dressing now to go back out and put the birds away.  I will have 5 chickens I will have to run into the coop as they want to sleep outside, Silly birds!

They were around 14# give or take. I pieced a bunch out in breasts and legs/thighs.

We`re hanging around in the low teens right now, so Im with you on the cold!

 

[JessicaThistle]

Also, I think it was someone here -- I can't remember who -- who gave the great advice of not wearing flip-flops to feed the meaties.

I recommended the no flip-flop method. My poor feet were so cut up from those meaties. An infection waiting to happen I tell ya! They were very lucky I liked all of them.

 

[duluthralphie]

I recommended the no flip-flop method. My poor feet were so cut up from those meaties. An infection waiting to happen I tell ya! They were very lucky I liked all of them.

I am fully aware of the dangers, but I still prefer flip-flops when training CXs!

 

[duluthralphie]

They were around 14# give or take. I pieced a bunch out in breasts and legs/thighs.

We`re hanging around in the low teens right now, so Im with you on the cold!

WOW.. 14 lbs !!

I am duly impressed!

I have no idea what mine weigh now at 18 weeks, but I think the weight gain has slowed. Of course it could be the cold weather and the relatively small amount of protein I am giving them.

 

[11mini]

Holy crap those are huge! I was only hoping to get 4-5lbs dressed.

 

[duluthralphie]

Holy crap those are huge! I was only hoping to get 4-5lbs dressed.

My last ones went 10-11 lbs.

I like the big chickens, we had one for thanksgiving and it fed 9 of us with left overs!
If you grow them slow they will get big with no health problems. It is what we mean by treat them like normal chickens.

And never point out their short little legs or huge forward leaning chests, they are very self conscious about them.

 

[JessicaThistle]

I am fully aware of the dangers, but I still prefer flip-flops when training CXs!

You are only safe because you wear socks with your flip flops. Women generally don't.