John Elliott wrote:A suggestion that might work better than freezing the herring -- turn it into fish jerky. Or use a Chinese "meat floss" recipe, where you cook it in a little oil for a long time and make little dried fish flakes out of it. Once you've processed it, it lasts forever, and the chickens really go for it.
John Elliott wrote:If you are in an urban area, your local supermarket dumpster has all the forage you need for your chickens. Every day, the produce department has leaves they have trimmed off the cabbages, apples with a bad spot on them, mustard and lettuce that are a little past their prime, and other items that they have pulled. Even a small store can provide you with a 30-gallon trash can that chickens will have a great time foraging in.
Dale Hodgins wrote:I'm pretty sure that the temperature stated is for the area where the smoked meat goes. The chips would have to be hotter for any sort of charring to happen.