The Cream Legbar hatched today, it is still wet and in the hatcher and it is a cockerel.So 2 of your turkey eggs hatched! Congratulations. Did the Cream Legbar egg hatch?
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The Cream Legbar hatched today, it is still wet and in the hatcher and it is a cockerel.So 2 of your turkey eggs hatched! Congratulations. Did the Cream Legbar egg hatch?
The Cream Legbar hatched today, it is still wet and in the hatcher and it is a cockerel.
At least i don't have to wait 6 weeks to know that it is a cockerel. For now it will go in the brooder with the poults until they find a new home.Great that it hatched!
But is that what you were hoping for?
I have 4 roosters to put in the freezer tomorrow
I typically soak mine in salt water for 8 hours before refrigerating them. For a rooster size carcass, one day should be plenty but I usually refrigerate them for two to three days before cooking. I have seen it recommended to do the "aging" process before freezing carcasses for more tender meat. There is a lot of information available in the Meat Birds ETC forum.How many days did you say it takes for the rigor mortis to go away? The last one I cooked was really tough. It was 9 months old tho. Thinking about keeping them in ice water for a few days before freezing.
Anyone coming to the Exotic Sale in New Salem this weekend? I am going to try and have someone take a pair of Icelandics and Swedish Flower Hens for me