The Natural Chicken Keeping thread - OTs welcome!

[Bulldogma]

We just returned from our trip up to the Central Coast of CA to attend the Poultry Show. My children said that it was the best weekend ever. I was humbled by their comments. All we did was walk around, look at every hen/pullet/roo, take pictures, watch the 4hers' Showmanship, and try to win a trio in a raffle (we didn't win, and we weren't sure what breed it was, not labled and this newbie family couldn't figure it out, maybe Minorca?). I think my kids are used to going to museums/zoos, and considered it yet another educational weekend. My dh enjoyed it too, and that made it even nicer. Everyone was very nice and friendly. We've all decided that it's time to build another coop (so we can get more...have space for isolation/breeding, etc)!! lol!! Glad we went!

Jealous!! So glad you got to go, and getting your family interested is a GREAT way to ensure you can have all the future chickens you want!

Technically you are almost correct..
Please don't tell all the Chefs that a buttermilk brine is not really a brine..
They would be heartbroken

Meat already contains salt water. All animals do. Milk already contains saltwater. (It came from an animal) By immersing meats into a liquid with a higher concentration of salt the liquid is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the mixture. And because the meat is now loaded with extra moisture it will stay that way longer while it cooks.

I'm loving all this info on brining! OH - and I need someone to repost or PM me with that pickled egg recipe everyone wants me to put on the thing (that was the recipe they were referring to, right??) I lost it whilst trying to simultaneously keep up with laundry, my kids and this thread over the weekend - LOL!

Its official! Were moving in!

Hooray!! That's amazing news! Congratulations!!!

That sounds like a great idea only using chicken math, let see how how she'll have by the end of the year!
Only kidding, camilleathome. I planned on having 6 hens, no roosters. That was 2 yrs ago. I now have 16 hens, 2 roosters and 2 turkeys and 40 eggs in the incubator and 3 broody hens setting on 2 doz eggs. It's just madness!

I'm addicted. I'm like a junkie, scraping together all the pennies I can find to save up for a new (bigger) coop!

Also agree with this as well. If you keep wetness down, nothing is needed, however my environment is VERY humid. litter gets damp, and this is why I use a product containing DE, but would never buy it alone (just DE). I don't believe it helps with parasites at all.

If I could find a way to keep my litter dryer, I would avoid it altogether, however, nothing else I've tried seems to help.

Have you tried pelleted pine horse stall bedding? It is supposed to be wetted down to fluff it up, but if you put it in your coop dry and let it start naturally absorbing the moisture, you might end up with a bedding that lasts much longer. I need somebody to test my theory! I think it will work... it just takes more of the stuff to cover your floor, but I would say put it in on top of the current DL and let it do its thing!

My head gives new definition to the word frizzy..

The humidity and warm weather has melted most of the snow, and has also caused the most dangerous fog situation. There was actually a two hour school delay today here, deemed far too dangerous for the buses to navigate the roads. I just put the kids on the bus! 2 hours behind to start chores! ...bleh

Raining here. Never, ever had an issue with frizz until I started getting gray hairs. yay... I look a little like Bozo the Clown around the edges today.

Oh no! I hope that those eggs are okay.

She packs them very well. Hopefully they get here fast and you have a decent hatch rate.

What colours did you order?

Unfortunately, none of the Silkie eggs my friend shipped me are growing. 4 of the 12 were broken upon arrival and the rest are scrambled. Some of the ones I got locally seems to be growing... and I'm holding my breath that they continue to grow!!

 

[aoxa]

Have you tried pelleted pine horse stall bedding? It is supposed to be wetted down to fluff it up, but if you put it in your coop dry and let it start naturally absorbing the moisture, you might end up with a bedding that lasts much longer. I need somebody to test my theory! I think it will work... it just takes more of the stuff to cover your floor, but I would say put it in on top of the current DL and let it do its thing!

I have tried them last winter. Just didn't like them at all. The birds acted like they were stepping on hot coals lol.

When they came apart they were very much like saw dust, which is VERY dusty and sends me into sneezing fits. Right now I hardly put any stable boy down. Just around the front door and where the water is. To keep moisture down (therefore no ammonia.)

 

[JeffOeuf]

Yes, there are more. Take a look at Amazon, searching the word "charcuterie". I've read several of Ruhlman's other books, and decided this one was the cream of the crop. He takes a very scientific approach to it all. I've made quite a few sausages from his recipes, all to rave reviews. I've cured some loin bacon (Canadian bacon to people in the U.S.) and used his brine recipes for chicken, pork chops and corned beef.

 

[aoxa]

Yes, there are more. Take a look at Amazon, searching the word "charcuterie". I've read several of Ruhlman's other books, and decided this one was the cream of the crop. He takes a very scientific approach to it all. I've made quite a few sausages from his recipes, all to rave reviews. I've cured some loin bacon (Canadian bacon to people in the U.S.) and used his brine recipes for chicken, pork chops and corned beef.

What's the difference between Canadian bacon and other bacon?

Is it better than American bacon? Kind of like our beer? lol

 

[Leahs Mom]

Yes, there are more. Take a look at Amazon, searching the word "charcuterie". I've read several of Ruhlman's other books, and decided this one was the cream of the crop. He takes a very scientific approach to it all. I've made quite a few sausages from his recipes, all to rave reviews. I've cured some loin bacon (Canadian bacon to people in the U.S.) and used his brine recipes for chicken, pork chops and corned beef.

Good. That's what I wanted to hear. Sometimes you can go through a lot of books until you find the one you really like so I LOVE getting reviews from folks with experience as to which they like best.

One of my "on-line cheesemaking friends" also does charcuterie and I'll have to see which ones she likes best too. I'll bet you 2 will recommend the same one!

 

[JeffOeuf]

What's the difference between Canadian bacon and other bacon?

Is it better than American bacon? Kind of like our beer? lol

Canadian bacon -- if you're in the U.S. -- is cured pork loin. "Regular" bacon is cured pork belly. One's mostly lean and one is mostly fat.

 

[aoxa]

Canadian bacon -- if you're in the U.S. -- is cured pork loin. "Regular" bacon is cured pork belly. One's mostly lean and one is mostly fat.

Did not know that. Thanks Jeff.

 

[Leahs Mom]

Quote:
I'm glad to hear your experience with these. I've seen them in the store and wondered if they would be of use or not.

 

[JeffOeuf]

Did not know that. Thanks Jeff.

I've heard that Canadians don't call Canadian bacon "Canadian bacon", but...what do you call it? back bacon? loin bacon?

 

[aoxa]

I'm glad to hear your experience with these. I've seen them in the store and wondered if they would be of use or not.

Feel free to try them out. I've heard a lot of good things when people use them for waterfowl, but I just didn't like them. Others may.

I just posted an ad on Kijiji for farm fresh rainbow eggs, and already have 5 dozen ordered in less than 2 minutes!