The Natural Chicken Keeping thread - OTs welcome!

[JeffOeuf]

Ha ha. Toast and Jelly was faster than me.

 

[JeffOeuf]

But, my question is still out there for all of you north of the border....what do you call Canadian bacon?

 

[aoxa]

How did this turn into a bacon teaching lesson? LOL I love it. Never know what you're going to get in the NCK thread!

 

[JeffOeuf]

What better discussion to go with egg production?

 

[aoxa]

What better discussion to go with egg production?

 

[loanwizard]

Great! Now y'all have made me hungry!

Thankfully, I have 3 Tamworth hogs "the bacon pig" going to processing Wednesday! Gotta load them up tomorrow though. I don't imaging that will be fun....

 

[jendodd79]

I hate all this humidity. Today it is 95%.

That is usually us - we've been frozen and dry and -6 all weekend. It's fantastic!!!!! I love not feeling soggy

 

[JeffOeuf]

Great! Now y'all have made me hungry!

Thankfully, I have 3 Tamworth hogs "the bacon pig" going to processing Wednesday! Gotta load them up tomorrow though. I don't imaging that will be fun....

Is your processor going to cure your bacon and ham, or are you going to do it yourself?

 

[jendodd79]

But, my question is still out there for all of you north of the border....what do you call Canadian bacon?

Is that the flat round bacon? I don't think we eat it. Lol!

 

[jendodd79]

Is that the flat round bacon? I don't think we eat it. Lol!

Lol! I should have read the pages I missed


Fermented feed is out!~ I'm going to have to do full pans because my wry tailed buff is such a bully. If anyone came near the pan, she went at them!