Ridgerunner
Garden Master
- Joined
- Mar 20, 2009
- Messages
- 8,231
- Reaction score
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- Location
- Southeast Louisiana Zone 9A
Ridge, I remember that smell....the smell of barnyard in the meat. Even when it was cooked you could still get faint whiffs of corn..and manure...no matter how clean the butchering was.
After switching to fermenting my feeds, that smell is no longer evident in my butchering, nor in the meat cooking later on. No smells at all during the butchering and just a pure goodness when the carcasses are cooked. I was amazed at that dividend of using the FF, as was my mother...she's still amazed to walk into the chicken coop and never smell "chicken".
Even the eggs lack a sulfur smell or taste. Just a clean, nutty flavor and no smell at all when cooked.
Bee, to me that smell is the same as when I clean a rabbit or squirrel, a natural smell. I'm not offended by it but when I butcher I know I smell, especially to others, and so do the clothes. To me, the meat and eggs still taste great, like I think meat and eggs should taste.
Bee I understand that to you fermented feed is the greatest thing since peanut butter and sardines on rye with yellow mustard. More power to you , I'm glad. But I'm an old fogey stuck in my ways.