Recent content by iwltfum

  1. iwltfum

    BYC's 52-Week Photography Challenge — Week 11: Eye See You! — Mar 16–22, 2026

    Ok last one for me this week
  2. iwltfum

    BYC's 52-Week Photography Challenge — Week 11: Eye See You! — Mar 16–22, 2026

    got inspired to capture some more eyes today Making this my account pic..
  3. iwltfum

    BYC's 52-Week Photography Challenge — Week 11: Eye See You! — Mar 16–22, 2026

    I love how the eggs turn into bokeh. Nice vibe all around and great light. Love this one @R2elk
  4. iwltfum

    BYC's 52-Week Photography Challenge — Week 11: Eye See You! — Mar 16–22, 2026

    Tricky! I like your use of the 2.22:1 aspect ratio here
  5. iwltfum

    BYC's 52-Week Photography Challenge — Week 11: Eye See You! — Mar 16–22, 2026

    Hey everyone, love all the pictures so far! Going to try and keep following this week to week Here's my response to this week's challenge:
  6. iwltfum

    Large number broiler -brooder help needed

    How many lamps are you running? I've had trouble keeping large numbers of broilers warm during early spring in an uninsulated brooder building. I only brood them now during the warm season since it's so much easier. In certain setups, heat lamps can cause convention and in cold temps that...
  7. iwltfum

    Growing Australorps to eat

    I find dual purpose birds get pretty tough and stringy meat after about 5 months old. You can cook them differently when they grt older than that, but it's more complicated and less like the store bought chicken that most people are familiar with.
  8. iwltfum

    Meat Chickens - chilling stage and duration?

    Don't chill the birds before you eviscerate. There's no point to that and it will make them much harder to eviscerate. A warm bird is pliable and loose, a cold one tightens up stiff. You can line up a bunch of scalded and plucked chickens on a table and let them sit for 20-30 minutes while you...
  9. iwltfum

    Kill cone for large muscovy ducks

    I tried using a cone for the first two I did. They are such fighters and their wings are incredibly strong...mine would roost on the peak of my two story house regularly. I tried tying their feet and hanging them for the kill cut, but it was too chaotic. We eventually just landed on chopping...
  10. iwltfum

    European Fibro Meat Bird Project

    I'm going to start with brahmas, australorps, and buff orpingtons this coming season. Along with a positively large WelsumerXEasterEgger. My ultimate goal is a friendly, cold-hardy, large-bodied, landrace hobby breed. But I have lost so many birds to mink that I don't know if I'll ever really...
  11. iwltfum

    European Fibro Meat Bird Project

    Sounds like you have some fun projects going. I have no idea what type of meat you might expect from a ayam cemani or any cross of one. I would say that meat looks really dark though. Was the skin similarly dark either before or after cooking? I'm also waiting for some brahma pullets to start...
  12. iwltfum

    Chamber vs Vacuum Sealer

    Id recommend texas poultry shrink bags. The owner started the company as a high school project. Must have been ten years ago now, but his business is well regarded and he's obviously done his market research because they are thick... I've never had a second thought about tossing a hundred birds...
  13. iwltfum

    Chamber vs Vacuum Sealer

    I have not, but if you haven't looked into heat shrink bags I would recommend it. They are a huge jump in efficiency from vac sealing in my opinion. I still vac seal when I freeze cut-ups and I vac seal venison, but the heat shrink bags are the way to go for whole birds.
  14. iwltfum

    Capons

    Unfortunately it makes absolutely no sense economically when you add "anesthesia" or even pain relief into the equation.
  15. iwltfum

    Meat Bird Comparison: Freedom Ranger Hatchery White Ranger, FR New Hampshire, Cornish Rock Cross, and Ginger Broilers

    Why not cut 12-16" off the legs of those sand box structures?
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