Brandon and Lauren discuss 4 species of backyard birds for the smallholder: geese, turkey, chicken and especially ducks.
They consider breeds and husbandry and cutout right before discussing harvesting methods, which will be a full second part episode. They consider supplementary topics such as foie gras, raising birds with a family and the advantages certain breeds have when feeding them becomes difficult.
Show Notes
- Introduction & what Brandon’s up to today
- 3:30 Backyard Poultry. Meatsmith has maintained ducks, rabbits and pigs in their farmsteading lives.
- 7:30 Features to look for so you can still raise them even when everything you planned falls apart.
- 9:20 Ducks, they like the cool and wet. Muscovy are Brandon’s favorite breed
- 11:30 Ducks vs Chickens
- 14:45 Turkeys. When raising them, plan ahead
- 18:15 Geese- the pigs of the poultry word
- 22:20 Types of ducks: Mallard descendants and muscovy
- 31:45 Dual purpose poultry
- 38:50 Nutrition for poultry (mostly about ducks)
- 56:40 Gavage duck feeding
- 1:01:00 Foie Gras (end episode 3)
- 1:05:45 How to harvest Poultry
- 1:11:00 The non-kill cone execution method
- 1:20:00 Wax method & You are the authority on processing, not your customers
- 1:24:00 Butchering poultry the day after slaughtering & Charcuterie
- 1:34:00 Home harvest abundance, the intimacy and pragmatic death, and the decisive death
- 1:40:00 Books on the topic: Dave Holderread’s, the water fowl expert, book Stories Guide to Raising Ducks. Elizabeth Luard’s Old World Kitchen
- 1:44:30 French tradition of hanging chicken and the slaughterman traditions of Europe