YO GEORGIANS! :)

I had to separate broody from flock while she was sitting on eggs because everyone uses only 1 box like the other one is cursed or something. They'd continue to add eggs and she'd take them. Makes staggered development, ones she'd end up leaving for whatever hatches within 3 days of first chick. When her chicks were not quite 3 weeks old I put all of them and mom back in her breed's coop at feed time. Momma did a smackdown on 2 others trying to check out the chicks then all was right in their world! Momma went to dustbathing with chicks surrounding her so I knew she was comfortable. I should mention that the roo had already been separated weeks earlier. Now everyone gets along great like the chicks were there the whole time. I vote with the others- mom will protect them. And less worry for you since you don't have to make sure the brooder stays just right
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No pasty butt and healthier chicks too.
 
My notifications are not going into my in box on my mail any ideas why? I have checked the frequency and they are all set to immediate and I up dated my subscriptions.
 
Hi you bator looks like mine so what temp and humidity do you run? and I though the eggs had to lay flat during lock down?
I try to keep it at 100 degrees and 30-35% humidity for the first 18 days, then I take the eggs out of the turner and put them in modified cartons and increase the humidity to between 60 and 65%. Putting them in the modified cartons to hatch stops the eggs from being rolled around by the early birds.
 
for all coming to Robo and GAM's tomorrow, here's a pic of some pork shoulder that's about to go on the smoker for several hours......

before trimming:


after trimming, covered in mustard (to hold the dry rub on while cooking) and my home made dry rub:


and a chuck roast for us for supper tonight going on with it. will take the chuck roast 5 or 6 hours, will take the shoulder between 8 and 9. will be starting these about noon so supper is ready when DW gets home from work. Different rub on the pork and beef.

 
for all coming to Robo and GAM's tomorrow, here's a pic of some pork shoulder that's about to go on the smoker for several hours......

before trimming:


after trimming, covered in mustard (to hold the dry rub on while cooking) and my home made dry rub:


and a chuck roast for us for supper tonight going on with it. will take the chuck roast 5 or 6 hours, will take the shoulder between 8 and 9. will be starting these about noon so supper is ready when DW gets home from work. Different rub on the pork and beef.

Ok, you got my attention!
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Papachaz is making me hungry.


Those of you that are coming tomorrow... We have a limited number of chairs so you might consider bringing your own.

Really looking forward to an ejoyable day.
 

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