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They are pretty resilient, and you are a good chicken mom! Sorry so late in replying, hope she is ok.
Stopped by Big R Warsaw tonight in hopes they may have their chicks in. No such luck!! But they do have the breeds posted and there is one I'm going to pick up. Some Cuckoo Marans! Supposed to be next week same with TSC. Our last batch of chicks are still doing great and growing fast! The baby goats are all doing good. One of the trips seems to be a little weaker than the others but we've been working with it the most. Hope everyone stays warm and safe in the big snow storm coming this weekend!
OOOO marans, thats a surprise! Anderson
TSC was setting up the gates to add chick pens when we got there late this afternoon. Good luck with your adorable baby kids and the does, and the storm coming also.
I did something new today, well 2 things. First I paid for beef fat, specifically the fat from around the kidneys. Second I made tallow. The internet made it look so simple and it really is not labor intensive. But it is a slow process and it has a unique smell as the fat melts as the crispies start to cook. Once the crispies are close to done, the smell is close to that of a philly cheese steak grill in tight quarters on South Street.
I still have some more fat that is melting down but it won't be ready to strain till the morning. Fat is a space hog and my crock pot while 6 qts only hold about 6-8 pounds wedge in all funny.
If I do it again I think I will shred the fat before heating it so that it might melt faster. But if and when I do it again I need to remember to get fat from someone who is processing already so it won't cost $1 a pound. I bought half a cow last fall but I did not ask for the fat, it would have been free back then.
You aren't kidding! I tossed a lot of fat to my birds when we processed the last hog, it was well after dark by time I was quartering and dividing the cuts for the freezer.. Better planning and less drama this spring I hope for the next hog when its his "time". He sure is getting big! At least I know my freezers are all in working order now. If I had more time and daylight I would have rendered about 20 pounds of lard. Better planning this year.
I get it all if I pay for a side, mostly because I will use it between the hogs and chickens. Lard is an awesome thing too
We also use the liver, heart and other organs due to my parents protein requirements. Any critter I process, I keep everything for a purpose
if I have the knowledge to use it. If not its cooked for protein feed for my birds and pigs. Side note, I do not feed animal products to my goats, cows when we have them, and alpaca when we kept them also.. Each species has to be addressed individually as to the
type of protein it needs. Goats and cows need a vegetable protein ONLY for example. Chicken, turkey etc are a carnivore and need a meat protein source. Can they live on the alternatives, probably BUT I also do not want a mad cow disease outbreak, and that's the type of feeding and husbandry that can encourage those diseases to thrive. Its the matter of knowing what each animals needs are.