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Old 09-16-2017, 10:28 AM   #51
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You could just put an old junked 2-door car out back and raise chickens in it. You would call it a chicken coupe.
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Old 09-29-2017, 08:06 PM   #52
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How may poultry embryos are you getting now. You should be getting at least 5 a day/no less than 4.
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Old 10-01-2017, 08:14 PM   #53
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Sometimes as low as two. As many as five. Average 4. Today we got 3.

I had to re-engineer the latch on the door to the run area. That's been the most I have been involved in the project in the last few weeks. Sweet Wife runs it all by herself now, as was the plan from the beginning.
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Old 10-01-2017, 08:48 PM   #54
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Quote:
Originally Posted by Radio View Post
Sweet Wife runs it all by herself now, as was the plan from the beginning.
Sounds like a plan, step out of the way and let Kathy take command.
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Old 10-09-2017, 08:11 PM   #55
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I took some eggs to work today and sold them. Got $13. That will buy organic feed from Tractor Supply for a month. I'll never re-coup ( ) the initial outlay but at least they are now self sustaining.
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Old 10-13-2017, 11:55 PM   #56
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You of course now have a business license don't you. Could be a good tax write off. Would be pretty hard to make a profit with all the overhead you have. Lights, food, maintenance, bed straw, water, 24hour site protection, fuel to market your product and of course salaries, insurance, etc. But you have to be careful that your production coop is not in a restricted area. If you are in a residential area you can't have customers coming to your business.
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Old 11-05-2017, 02:24 PM   #57
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What's the latest on egg production? Frig full yet? What is there for meals, fried eggs in the morning, egg sandwich for lunch, scrambled eggs for supper, deviled eggs for evening snack, boiled eggs in the lunch box for between meals?
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Old 11-07-2017, 05:25 PM   #58
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A funny thing happen at work...

This guy, Mike, buys a dozen eggs and puts them in the break room fridge. He forgets about them for a few days. Then the shop decides to have a sausage and pancake breakfast. Mike remembers his eggs.

"Hey, fry me up a couple of these." and shared the rest with who ever wanted eggs.

Got rave reviews and about 10 people on a "customer list" including a guy that walked up out of the blue today and asked when I'd have more eggs. Well, I'll have two dozen tomorrow.

We make enough money to pay for our feed, scratch and oyster shell, so we break even,

I didn't think that would happen but the girls work pretty hard. And we found that eggs this fresh will keep 90 days if refrigerated. We also learned that very fresh eggs, when boiled, are difficult to peel. If you want deviled eggs you have to let them age for a little while.
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Old 11-07-2017, 07:04 PM   #59
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Eggs will keep a long time, some over 90 days. The only downside to eggs that have be kept in the Frig that long is they will evaporate through the shell and the air sac will be larger but still good enough to eat (I you want them). Anyone remember powdered eggs? I think there is a secret way to boil fresh eggs so the shell comes off easy, vinegar in the water comes to mind, don't hold me to that. Do a Google search on the subject.

Some years back in another life I was a Regional Sales Manager for a major manufacturer of truck bodies to haul feed and grain for livestock and poultry. One of my customers up in the far NE part of Pennsylvania had a egg production facility. He needed a semi-trailer to haul feed to his plant in a hurry, we had one that was built for a west coast customer who backed out on the deal. (Depending on local and state weight laws rear axle position and spread would allow to legal hauling). I sold him the west coast set up semi-trailer but told him he would not be able to fill the rearmost bin with feed or he will be overweight in PA. He said no problem (yeah right).

Anyway I was inside the building where the eggs came down a conveyor into a washing station, then a candleing statin, then mechanically packed in to 30 dozen egg crates and off to NYC. Quite an operation. There is also a egg production facility located in Ohio, north of Columbus, owned by a German manufacturer of poultry equipment and had 14 million birds in the facility, talk about refrigerator space.

Here in the south most of the poultry production is for the meat, as well as Delmarva area (Perdue), Indiana (Rose Acres) and Arkansas (Tyson). Actually poultry production is in just about every state in varying degrees. Another of my customers in NC was a big turkey raiser.
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Old 11-08-2017, 09:12 AM   #60
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In America we refrigerate eggs. In Europe they typically don't. It's because in America eggs usually are washed before being marketed; in Europe, not. Washing removes a protective natural coating that, on unwashed eggs, prevents the entry of bacteria and retards evaporation.

So, if you wash'em, or if you buy'em at Publix, keep'em in the fridge.

To make eggs easy to peel after hard-boiling, place them in the water after bringing the water to a nice vigorous boil. Before I learned this, I used to put the eggs in cold water, then put the pan on the stove so the eggs and the water both heated up slowly. Nowadays I get the water boiling, then take the eggs out of the fridge and put'em in the water, then time exactly 15 minutes (I can't cook without a stopwatch) and take the pan off the stove and run cold water into it to cool the eggs off quickly, which keeps the edges of the yolks from turning green. You can then peel them immediately, or put them back in the fridge and peel them next week. Either way, they'll be very easy to peel. I was amazed at the difference it makes!

Also, as Marv mentioned, week-old (or older) eggs usually peel a little easier than very fresh ones do; but the difference isn't nearly as great as the difference between starting them in cold water and starting them in already-boiling water.

Try it -- it's astonishing.
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