eric koperek wrote:TO: Em Kellner
FROM: Eric Koperek = firstname.lastname@example.org
SUBJECT: Feeding Dogs
DATE: PM 6:13 Wednesday 17 February 2016
1. The most "efficient" meat for dog food is the kind you DON'T have to produce yourself. My Father's relatives have been raising dogs for 800 years. We've learned a few things over the centuries. Take advantage of our experience.
2. Dogs do not need an all-meat or predominantly meat diet. Nor do they need raw meat. What they do need is lots of calories, especially if they live and work outside. Make sure your dogs get at least 20% animal fat or vegetable oil in their diet.
3. Dog bread has been produced by farmers and bakers since the Middle Ages. Back then, dog bread came in the form of big round loaves. Today, we call it kibble = twice baked bread. Take your old bread and dry it in a very slow oven = 200 degrees Fahrenheit overnight. Store in an airtight container.
4. Dogs will grow well on whatever you eat. Table scraps and kibble with a little extra fat or oil will keep your hounds in good condition.
5. Make friends with your local dairy farmer. Milk and kibble make great dog food. (The idea is to let some other fool do the work; your time is too valuable to waste raising meat for dog food).
6. Find the nearest river. Check with your State Fish & Game police. Wait for the next spawning run of whatever species is most common in your area. Take all the fish your law allows. When I lived in Saskatchewan we caught "suckers" = a big, bony fish much like carp. Run them whole (scales, bones, and all) through a meat grinder and portion into 1 or 2 pound blocks. Store in plastic bags in big chest freezers. 1 or 2 days fishing will provide all the "dog meat" you need for a year. If you do not live too far from the sea, make a deal with local fishermen to buy their "scrap" = junk fish. Buy the boat a case of beer and they will fill your pick-up truck with fish. Extra fish make great garden fertilizer.
7. I raise beagles for hunters, a high-price specialty market. I feed my beagles live rabbits. Every other day I toss a rabbit over the fence, 1 rabbit per dog. I don't necessarily recommend this for farm dogs but it raises healthy hounds that want to hunt. Note: If feeding raw meat always worm your dogs every 6 months.
8. Rabbits are really easy to raise but it is even more efficient to trap or snare them. There is an enormous population of wild rabbits. Just dump some food on the ground and set your snares. If you set up feeding sites you will always have plenty of rabbits.
9. Buying dog meat is often cheaper than trying to raise it yourself. For example, I can buy chicken leg quarters locally for $0.59 per pound (retail price), and about $0.40 per pound (wholesale price). I can also purchase mixed frozen vegetables for $0.54 per pound. Chicken and mixed vegetables will grow any kind of dog for about $1.00 per day. Bake the chicken at 350 degrees Fahrenheit in a covered roasting pan for 2 hours.
10. Make friends with your local grocer, butcher, and baker. I get chicken skins, chicken fat, chicken bones, and other scraps for $0.19 per pound. I buy stale bread for $0.25 a loaf. I bake bread in a wood fired brick oven. I trade bread with my local wholesale butcher in exchange for bones. I get all the bones I need for a commercial kennel plus enough bones to fertilize a 1-acre market garden.
11. I noticed a previous comment on Guinea Pigs. I have traveled throughout the Andes and highly recommend guinea pigs as good eating. As an added benefit, they are much more productive than rabbits and easier to raise than chickens. Chickens are my last choice for raising dog meat because of the stink, mess, and effort grow them. Besides, you want your dogs to protect your flock, not eat them. It's real hard to train a dog not to hunt chicken if you feed them chickens, especially raw chickens (which I do not recommend).
12. You can make your own dog biscuits out of whole wheat flour, whole eggs (including shells), milk, and salt. (Process eggs in a blender to grind up shells). You can add 10% to 20% (by flour weight) chicken or other grease = cooked fat to the biscuit dough at your discretion. No yeast or baking powder is necessary. Dough does not need to raise. Extrude dough into rods or bars then cut and place on parchment lined baking trays. Bake in a moderate = 350 degree Fahrenheit oven until lightly browned then dry in a 200 degree Fahrenheit oven overnight until crisp. Store in air-tight containers.
13. For more information on old-fashioned "biological" farming please visit: www.agriculturesolutions.wordpress.com -- or -- www.worldagriculturesolutions.wordpress.com -- or -- send your questions to: Agriculture Solutions, 413 Cedar Drive, Moon Township, Pennsylvania, 15108 USA -- or -- send an e-mail to: email@example.com
Steven Feil wrote:
FACT: cooking DOES destroy some of the nutritional value of food. So the choice is this:
If you want immediate consumption the cold process is better.
If you want to make preserves then either one will work just fine.
I still think the cold processor would be the best choice since you still have to do the hot canning process to bottle it. Why cook it twice and waste all of that energy in the process?
Mike Barkley wrote:Many great ideas already presented here. I believe the "secret" is to find the right combination for your own situation.
Didn't notice bartering mentioned much. Honey is excellent for that. I also give the wax away to creative folks in exchange for candles, soaps, lotions, artwork, etc. Be aware that I'm just using honey as an example. Getting into bees simply to make a profit will most likely result in failure. Do it because you love them & then you have a chance in the long run.