I don't eat the liver. I have tried. While it is far better than beef liver it is still.....liver. The texture to me is terrible and I just can not get past that.
that's why I prefer head shots... this time around was stupid simple... leaned out the door, rested the barrel on my feed bin, sighted her in and pulled the trigger. she was standing about 20' off the corner of the house, facing me. BOOM - thud. the other 2 does didn't hardly flinch. I probably could have had all 3 if i'd tried.the heart is my favorite part to eat. In the rare occurrence I don't obliterate it killing the deer. Tends to be where my .308 150 grain ends up.
I ONLY take head shots out of necessity. A deer has a very small brain.LOW percentage shot. Plus I have had to spend days tracking a deer someone head shot and blew 3/4ths of the jaw off. My buddy and I saw the deer and spent the next 2 days tracking it to kill it. When non hunters see things like a deer missing 3/4ths of it's jaw ALL hunters get a bad name.
I don't eat the liver. I have tried. While it is far better than beef liver it is still.....liver. The texture to me is terrible and I just can not get past that.
As for the heart I peel it, slice it in 1/2 , devalve and chunk it up into little pieces. Then melt some butter, saute some garlic and add the heart. Goes perfect with fresh eggs over easy for breakfast
don't know why I never tried it with chicken hearts. I know I will next time
I knew you were the right person to ask!! When I started fermenting back on the Gnarly Bunch thread I asked about this white scum as I was not sure it was safe, and was told it was a sign that I had good fermentation going on and not to worry! (I only had that one time when it was HOT & when I fermented in a small bowl on the counter) It has been WARM here is So Cal so my bowl went CRAZY and as I was just "soaking" these grains, I didn't cover them as deeply as I do my regular FF. I did rinse the grain before I fed it & smelled it to make sure it wasn't off...RE: stuff on the bottom of the bucket -
I just take my spoon (or whatever I'm using to scoop out the feed) all the way to the bottom of the bucket and scoop up from there to get a good distribution of everything. Mine has fish meal and the mineral mix (fertrell) in the bucket. It all goes into the feed, but I do mix my own now. RedRidge separates out her fishmeal/powders, but I haven't ever done that. I just put it all in.
The Commercial ff
Is your regular feed pellets or crumbles? I'd be interested to see you try an experiment. You may have already done this so if you have, you can just say if they react differently but... Since you feed the scratch on the ground, I'd be interested to hear how they would react if you toss some on the ground. Will they eat it differently from the ground than in the feed pans?
Regarding "White Scum" on the top...FYI
-The White Scum" you describe is Kahm Yeast. Some people have mistakenly called this the "mother". That is INCORRECT.
You can usually smell that yeast/mold smell when you have it.
Here is a representative photo of kahm yeast growing on fermenting tomato juice from http://www.wildfermentation.com/raw-tomato-preserves/kahm-yeast-on-tomato-juice/
You can see that it is kind of like a light "web" growing on top.
The Kahm yeast won't hurt the chickens (or people), but it WILL change the flavor of the ferment and the chemistry in your bucket if left, causing the yeast/LABs ratio to get out of balance.
When lacto-fermenting food for people, you regularly skim any kahm off the top of your fermenting foods as it really does change the flavor...most people wouldn't want to eat the products when they have this...your chickens probably won't care for it either. It is usually quite preventable if the fermenting food is well under the liquid in the vessel but if there are any "floaties" it does enhance proliferation of the stuff.
When I'm planning on fermenting long-term, and because I do LACTO-FERMENTATION, I don't want the yeasts to get the upper-hand in the bucket. I skim off any kahm and take action to change the balance back to the LABs being in dominance.
) So it is almost like being in the ground... In the morning I dump the remainder on the ground and put the fresh food on the dish ....
True!!Super secret recipe for everything.... Garlic and butter. Done.
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Yes. Garlic and butter. How bout a little onion too? does that go w/the heart?Super secret recipe for everything.... Garlic and butter. Done.
On the liver, the only way I've been able to eat it is cut VERY THIN - almost paper thin if that is possible and easier to accomplish when it's partially frozen. Then I would dredge in flour with salt and garlic, then fry in - are you ready - BUTTER with onions.
It's not half-bad that way but if I get it much thicker, forget it.
Those bread stuffed ones sound interesting too. How long to roast? Maybe I'll try the heart this time but I WAS getting it for the chickens to eat.
