How to manage layers and meat?

For what reason do you say sorry????? I'm just now getting into pressure canning, and have yet to can any meat. Hope to get over that fear, and that hurdle this year!
Sometimes I get carried away...
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Go for it! You won't regret it! Made some bone-broth today that's headed for the canner very soon.
 
There's a lot of good information here, I'm just going to toss my thoughts in as well for more to ponder. Like others have mentioned, it's tough for us to give you all the answers because there are so many variables that need to be considered.

I started on birds a little less than two years ago, starting with just 4 layers, just for us, and it has rapidly spiraled out of control with a current flock of 15, four more brooding, and six ducks as well. With plans to grow meat birds (chickens and ducks) this year as well.

+1 on investing in a pressure canner and learning how to make the most of it. I beans, corn, carrots, and peas from the garden, as well as some fruit when available, and venison. Chicken and broth will be canned as well. It's shelf stable, it stays better longer, and it saves on space that requires power to keep. Relying on a freezer means you rely on power. One bad ice storm can mean losing an entire year of work.

Research coops. Try to find local folks that will let you look at theirs. Get ideas. Draw, draw, draw. When you think it's perfect, double it.

Make sure it is flexible. Multiple ways to organize and house chickens. You won't ever have enough room.

That said, I also recommend starting out with something smaller and getting just a few birds. Get your feet wet with a smaller investment of time and resources. You may decide you don't want to keep birds. A small stilted coop will prove invaluable even when a larger coop is built. Chicken jail, or a triage house, even an extra brooder or breeding or bachelor pen. You won't regret that first low-investment coop, and you'll learn a lot.

Just my thoughts...
 

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