Raising & Processing Muskovy Ducks

[Raiquee]

ETA: deleted text.

Anyways, thanks for the info on the laying ratio. Hubby is gonna be thrilled when I tell him I want scovies (I like how they look!) and Pekins! hehe.

 

[Germaine_11.20]

Thanks Katy, I found the thread. Fantastic info.

 

[KatyTheChickenLady]

Lol!

 

[Steve_of_sandspoultry]

Quote:
We got ours from "the sausage maker", it's online. We use the #32 (I think size grinder) and the 3 pound horn shaped stuffer. We were short of money when we bought them and got the plated ones. They will rust on you, we store them in an old cooler filled with mineral oil. I wish I would have got the stainless steel ones.

Get a copy of this book it's full of good recipes

http://www.amazon.com/Sausage-D-Liv...1_10?s=books&ie=UTF8&qid=1280847721&sr=1-10#_

We have a bunch of roo's we are planning to process this weekend and make into chicken sausage.

Steve

 

[Red Maple Farms]

Steve, are you including the duck liver in the sausage? I've tried the recipe, and found it to be quite dry. Are you adding any fat to the mix, such as duck fat or bacon ends?

 

[crperdue]

I made some italian sausage last night using muscovy breast and bacon.
I thought the bacon was a good idea. It was my 1st try so we will see
how it tastes.

 

[Steve_of_sandspoultry]

Quote:
Yes we use the liver and I thought I wrote in the recipe that we add any duck fat from the duck. Usually there is a pretty thick layer around the gizzard and heart.

Steve

 

[Red Maple Farms]

Quote:
You did, and it was my mistake.

 

[Steve_of_sandspoultry]

We do give our ducks extra whole corn so the giblets and the body cavity does have alot of fat. Think about that next time you eat cornmeal. lol

Steve

 

[KatyTheChickenLady]

lol, good one steve! thanks for all the info it's going to be very usefull, my husband keeps bringing it back up now so I think we will be buying the equiptment next month.