YO GEORGIANS! :)

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missy1971 said:
refresh my memory...CCL??
Also, ya'll know I like to have a mixed flock, but ive really fell in love with my orp's.
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Here's a photo of one of our CCL pullets who is about the same age as your EE girl:
upload_2017-7-20_19-8-41.png


I wish I had taken a full body shot of her, but you still can see the resemblance.
 
eclecktic1 said:
Those ducks look awesome, Brucifer! I remember reading about the process of preparing Peking duck and the cold drying time sure makes for a complex process. Sometimes I see sugar cane in Mexican grocery stores.
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After stuffing the ducks with hoisin sauce, sliced ginger, Sichuan peppercorns, and a few other ingredients, I had to sew up the body cavity so that it was leak proof. Then I hung the two ducks over the kitchen sink and wired a hair dryer that was aimed directly at the birds. Other than not using sugar cane as the smoke source, the only traditional thing I didn't do was inflate the skin so that it separates from the meat. That is supposed to make the skin crispy. Some people use an air compressor to inflate their ducks; others use a bicycle pump; and, I know of an Asian gentleman who uses a drinking straw! He must have some powerfully strong lungs to pull that off! lol

There are a lot of stores in the Atlanta area that carry sugar cane, such as H Mart and Buckhead Farmers Market. I didn't realize that sugar cane was the preferred smoke source until the day I smoked the ducks, so I didn't have time to get any.

If you take a close look at the photo I posted, you may notice that at the end of the smoking process, some of the hoisin sauce leaked out of the duck on the right and onto the drip pan. That duck still turned out pretty good though. The duck on the left remained tight as a drum.
 
brucifer said:
After stuffing the ducks with hoisin sauce, sliced ginger, Sichuan peppercorns, and a few other ingredients, I had to sew up the body cavity so that it was leak proof. Then I hung the two ducks over the kitchen sink and wired a hair dryer that was aimed directly at the birds. Other than not using sugar cane as the smoke source, the only traditional thing I didn't do was inflate the skin so that it separates from the meat. That is supposed to make the skin crispy. Some people use an air compressor to inflate their ducks; others use a bicycle pump; and, I know of an Asian gentleman who uses a drinking straw! He must have some powerfully strong lungs to pull that off! lol

There are a lot of stores in the Atlanta area that carry sugar cane, such as H Mart and Buckhead Farmers Market. I didn't realize that sugar cane was the preferred smoke source until the day I smoked the ducks, so I didn't have time to get any.

If you take a close look at the photo I posted, you may notice that at the end of the smoking process, some of the hoisin sauce leaked out of the duck on the right and onto the drip pan. That duck still turned out pretty good though. The duck on the left remained tight as a drum.
Click to expand...

Ok, I'll bite. Can I have the recipe? My husband loves duck.
 
So, Cabin fever, that i have suffered from since last Tuesday...of course makes me think, and since my coop has had to take a break with me, with no progress, I have come up with new and improved ideas.....SOOOOOOOOOO I'm going to have my friend disassemble pallets, and use the wood to make the inside walls of the coop. I'm also going to make a divider, using fencing, to separate the youngsters from the big laying girls, so that the big girls can have the laying mash they need and the youngsters can have their starter! Both sides will have lots of room....
I have a list of stuff to do, and my friend is coming to help me get a big headstart on all of it tomorrow since i still cant use my hand! Then I will make plans to go and get all the materials from my cousins house to try and finish it up ....hopefully soon!!!!
 

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