100 Broilers and Fermented Feed Project

[Arielle]

Thanks for the responses.

I"m thinking I'm going to go broke trying to feed 100 broilers when they get to be around 6 weeks. Depending on the weights, I may try to process some early.

What do you all think is a good weight to process? I know the live weight will be different than the dressed weight? So, if a broiler weighs (say for example - live weight is X lbs and X ounces, then you can expect their dressed weight to be around a guesstimate of X lbs and X ounces.)

SOme will grow faster than others. You can select them first. Dressing percent is about 70% maybe a little better as the breast is very large. Dressing percents can vary-- soak them in salted water and the BW increases-- isn't that what the commercial meat is at tthe supermarket= full of extra water. You meat will be natural, meat. and lots of it. GIblets are not used in the calculation.

Quote: FOund the heinz at walmart-- I do think it was unpasturized. and it had the mother.

 

[kuntrygirl]

From reading everyone's comments, suggestions and ideas, I think at the end of this broiler project I will walk away with some sanity.

Ya'll are making it easier and easier for me to see the light at the end of the tunnel and I thank everyone for taking the time to respond to all of my crazy questions and quirks and notions. This is definitely a learning experience for me.

 

[aoxa]

From reading everyone's comments, suggestions and ideas, I think at the end of this broiler project I will walk away with some sanity.

Ya'll are making it easier and easier for me to see the light at the end of the tunnel and I thank everyone for taking the time to respond to all of my crazy questions and quirks and notions. This is definitely a learning experience for me.

You ordered a lot of them for your first time. I found the 90 of them really tough to manage. 40 of those were Layers, 50 were CX.

I do all of my chores alone basically. My wife takes care of the home and meals (mostly).

It was tough to get them to go back in at night between weeks 2 and week 4. I had a rain storm and temp dropped to 40 around 4 weeks and I nearly lost 20 layer chicks and 5 meaties. They had taken cover in the worst place (under brush and trees!) and chilled really badly.

By week 5 they were much easier to handle. By week 6 I hated feeding time, because it was difficult to feed without stepping on them. You will find a way to trick them that works for you.. lol

 

[Beekissed]

I use these in my coops. They could easily be screwed into a bucket.

They do work well in the side of a bucket and don't freeze up for a good part of the day, even in temps in the teens. This last pen of meat roosters I had were in an open air pen and most nights were teens and low twenties, so in the morning the nipples would be frozen but surprisingly enough the water in the bucket wasn't and it was just a little bit of water in a small bucket...enough to clear the cup nipple spout by an inch or so. Then I'd just dump out the cold water each morning, which left a rim of ice on the bottom and sides of the bucket and on the nipples below and the cup nipple on the side...and add hot water to it. That bucket would stay unfrozen all day, even in freezing temps and the nipples wouldn't freeze til night when they weren't drinking anyway. I was pretty surprised by all that!

Here's a pic of one of these nipple cups on a bucket...and the same bucket has the straight nipples installed in the bottom so that two ages of birds can access the same bucket...

Quick question. This may be in there somewhere, but after scanning through the first 20 pages I didn't see it.

Here it is... I know that temps affect the process, but in a 50-60 degree environment, how long does the feed need to sit to ferment? Also is my recipe of 4 parts 17% crumbles and 1 part 3-grain scratch going to get the job done?? Thanks.

When I was doing my last batch of meaties the temps were the same as yours and my mix fermented enough overnight to feed the next day after the initial batch was well fermented. Then I just used the water from the last batch to inoculate the next one and got a good ferment by the next evening's feeding. Of course, I was only feeding twice a day while they were under 3 wks and once a day over that age, so my ferment got to sit longer before being fed out then most folks' does.

That mix sounds like the mix I used after I fed out the chick starter..which took about 2 wks...except I used layer mash instead of crumbles.

 

[LindaB220]

Makes perfect sense. Great breakdown.

It's great to ramble on this thread. We tend to understand one another and that's how we learn. So ramble away.

Remember, her costs are higher in Canada. Organic is still pricey down here too.

 

[Angelicisi]

Yes they make it

Does Heinz make sell a raw ACV?
I've never seen it but they might.
It doesn't have to be organic (Braggs) but it must be raw or it will do nothing for the FF.  Pasteurized ACV has had all the goodies killed.

I usually process as many as half at 3 1/2 to 4 weeks as game hens.

Guestimate is a little over half.
A 4 lb. broiler will be a little under 3 eviscerated. 6 lb. will be a little over 4 lbs.
A 1.5 lb. game hen will be about a pound processed.

 

[BCMaraniac]

Yes they make it

You can find it at Walmart....at least that is where I get mine.

 

[Arielle]

Me too. I buy Heinz in a pinch, but find the braggs to be better ( and more costly. lol).

 

[BCMaraniac]

Me too. I buy Heinz in a pinch, but find the braggs to be better ( and more costly. lol).

Hey Arielle......stop bragging

I guess you find it at the health food store or a natural market??

 

[foreverlearning]

Hey Arielle......stop bragging

I guess you find it at the health food store or a natural market??

Walmart sells both brands.