Making Lemonade [Selective Culling Project - very long term]

[U_Stormcrow]

For the moment, I am keeping just "Pretty Boy" as my breeding rooster. I'm willing to increase to two breeders, if they look good and offer genetics I want. So far, none of my other boys have had anything spectacular.

and at a guess, at least 6-7 hens with the Brahma Mama background, and I still have the three Brahma dropping eggs regularly. So I have more in the future, unlike the Cornish.

 

[JacinLarkwell]

So, help me pick...

Option 1 - Black bird, green sheen, a bit of pale show around the neck, appears white in most light.

View attachment 2730525

Option 2 - Barred Bird, a bit of brown leakage on the wing.
View attachment 2730534


Option 3 - Another barred bird, this time a Brahma Mama, pattern is a mess (which sort of has me thinking I save this one, and watch for offspring for the ones that don't get the dominant barring)
View attachment 2730539

Options 4 &5
View attachment 2730543

Option 6 - Just "wow"
View attachment 2730546

Gah, it's hard. Personally I love 1, would so keep it if I was able to for my own flock.

I would keep 6, the barred bird (not sure if it's 4 or 5 in that picture) and then if you have room for a 3rd, keep the barred that has brown leaking

 

[RoostersAreAwesome]

So, help me pick...

Option 1 - Black bird, green sheen, a bit of pale show around the neck, appears white in most light.

View attachment 2730525

Option 2 - Barred Bird, a bit of brown leakage on the wing.
View attachment 2730534


Option 3 - Another barred bird, this time a Brahma Mama, pattern is a mess (which sort of has me thinking I save this one, and watch for offspring for the ones that don't get the dominant barring)
View attachment 2730539

Options 4 &5
View attachment 2730543

Option 6 - Just "wow"
View attachment 2730546

I’ll try to give you the breeding possibilities for these birds.

1- a black pullet with the silver gene

2- a blue silver/gold split single barred cockerel

3- a single barred black cockerel, not sure if he’s pure for silver (silver/silver) or silver/gold

4- a blue pullet, not sure if she’s got gold or silver

5- a blue barred pullet with the silver gene

6- a blue cockerel pure for gold (meaning he’s gold/gold)


Any of these that have a columbian mother (I’m assuming that would be 1, 2, 5, and 6) can produce columbian offspring. The Brahma mixes (3 and 4) can produce at least partially penciled offspring depending on who they’re bred with. Though your best bet for penciled offspring may be to cross your pure brahmas with a cockerel who is pure or impure for columbian.

 

[NatJ]

So, help me pick...

For your project, I'd keep #6.

The one with a Brahma mother also sounds good for your project, but I personally dislike feathered feet, so I have a hard time recommending that anyone else keep a bird who has them

 

[3KillerBs]

For your project, I'd keep #6.

The one with a Brahma mother also sounds good for your project, but I personally dislike feathered feet, so I have a hard time recommending that anyone else keep a bird who has them

I am a sucker for feathered feet and was trying not to look at them as a factor.

 

[JacinLarkwell]

I am a sucker for feathered feet and was trying not to look at them as a factor.

Same

 

[U_Stormcrow]

Since I plan on breeding the feathered feet out, but prefer the Brahma's pattern - I'll keep 3 and 6, cull the others.

 

[Ted_Harrell]

It may be just the light but the picture of 3 had an odd looking eye, may just be me. Also I have never made sausage before(only consumed it), do you have a recipe you could share with us?

 

[U_Stormcrow]

It may be just the light but the picture of 3 had an odd looking eye, may just be me. Also I have never made sausage before(only consumed it), do you have a recipe you could share with us?

I'm playing around with my breakfast sausage recipe. I'm not a fan of sage, but have had good luck toying around within a ratio.

2 lbs ground poultry
2 Tblsp Brown Sugar (I make my own with table and molasses - more molasses = darker brown sugar. I like it dark)
1 1/2 tsp Salt
1 tsp FRESH GROUND Black pepper (or more. But that pre-ground stuff is tasteless. Also, I use a peppercorn blend)
3 tsp "Seasonings" This is where you play.

The "typical" is 1 part each nutmeg, marjoram, 2 parts each rosemary, thyme, 4 parts sage. Oddly enough, those are the same ingredients in your favorite "poultry seasoning" blend out of the spice aisle, so that's what I often use.

*and* a pinch of red pepper flakes


That's the basic. Cut back the brown sugar, add maple syrup for an option. Crank up the pepper, add more pepper flake if you like a bit more "bite".

Replace the seasoning mix with anise seed, cinnamon, a splash of ACV, garlic, and paprika (1:1:2:2:4), you have a Spanish sausage similar to longaniza. Just use garlic, chilis, paprika and you've something more like chorizo. Thyme, Rosemary, Fennel, Oregano, Basil (and Red wine vinegar) and you've gone Italian with it - adjust your pepper flake to your desired heat.

Or, use Legg's "Snack Stick Seasoning" per package directions to make a mildly peppery pre-seasoned meat mix which is good for burgers, and stuffed in casings, makes a decent hot dog. No idea what's in it - but at a guess, there's some mustard, thyme, garlic, possibly cumin or coriander, some paprika, a decent amount of salt and black pepper...

 

[U_Stormcrow]

Oh, and there's a pork seasoning recipe I've been meaning to try on chicken which throws the ratios completely out. Its Equal Parts (I'm sure this violates a cooking rule somewhere) Cumin, Coriander, Onion Powder, Garlic Powder, Paprika, Chili Powder. So to get my 3 tsp of "seasoning", it would be 1/2 tsp ea.