INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

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Love Yall
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EYS


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I see you missed the discussion late last night (23 hours ago).
Mix together some flour and water to make a paste . Twelve hours later, mix in more flour and water. Do this for one week. Remove some when you need to. It will expand, and overflow if the container is more than about three fourths full. You will see bubbling and smell/ taste it getting sour.
Keep it on the counter, and only cover with cheese cloth or a lid just placed loosely. It needs to breathe, and collect wild yeast. I have a great pancake recipe that anyone can follow, and the pancakes are really good.
I'm a sucker, but I haven't practiced in a while. :-D
That is where a pressure canner comes in handy!


Canning would be good. I prefer seal meal bags slow cooked straight from freezer slow as in just simmering. Nothing but good old chicken flavor. If you want you can freeze BBQ sauce and toss into bag of chicken before sealing as well. That's works great. If you don't freeze the sauce the vacuum pulls it out of bag and won't seal.
 
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night Jack

Morning folks! Dropping by for a sec before work, won't be back on for another few hours.

Love those pictures!
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thats ok its time for bed here!!

Would a "repaired" crack cause an otherwise growing, thriving, egg to not lose more "weight"? This is a Bielefelder egg I cracked the day I was setting them all. I repaired it with candle wax... I tried to really only put it on the cracks. The baby seems to be growing ok. I just want to be prepared if this is a bad sign. I feel particularly vested in "Lucky".



Thank you!
Shellee
I would certainly think it could but your guess is as good as mine sorry not help on that, I have my first real cracked one viable and not sure what I will do with it.

Quote: tru dat phil!!!
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Quote: Trust the voices!
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night night!! have a good one!!
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I always trust the voices....but sometimes they're wrong.
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NEVER!!
Quote: I already am but will be very greedy with eggs at first, still waiting for some to mature to get back into all three colors of partridge again
 
@Sally Sunshine , what method do you use to cull chicks? Do you decapitate or use baking soda/vinegar methods for CO2 gassing?

OK, even though I was beat, the cheese had dried long enough and I needed to wax it tonight (didn't want it to over dry and crack).


In the wine cabinet at 55F now, to be turned regularly during aging. I promise to share when it's ready in 4 months.

I tried some Belper Knolle-type cheese I made at New Years for the first time (fresh cheese mixed with salt and garlic paste, made into balls, coated with black pepper, and aged for 4-6 weeks). Very strong, very good. Definitely making this again. Will be great shaved in small amounts on salad like parmesan! So pleased to have found that recipe, so easy! (www.cheesemaking.com)


Alright, heading to bed now.

- Ant Farm
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Catching up with the thread before bed.
Local: Sourdough is easy, and your 5.5 lb processed bird sounds great!
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Hawk, so sorry about your Brahma. Maybe ask your question (re: illness) on the emergency/illness thread?

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SHOW OFF!!!
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and I decap HOW Sally Sunshine Euthanize chicks only for the strong at heart post #15697

Love Yall
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EYS


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night Jack
 
:hugs night Jack

:ya :hugs   thats ok its time for bed here!!

I would certainly think it could but your guess is as good as mine   sorry not help on that, I have my first real cracked one viable and not sure what I will do with it.

tru dat phil!!! :yuckyuck

:goodpost:

night night!! have a good one!! :hugs

NEVER!!
I already am but will be very greedy with eggs at first, still waiting for some to mature to get back into all three colors of partridge again


I hear ya on the greedy part. I already have people wanting some of my chicks that haven't even hatched yet. Pretty sure I'm keeping them all for now. I want to make sure I get the ones I want and I won't know that until they're grown.
 
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