Pastured Poultry Talk
About This Show
Hosted by Mike Badger, Pastured Poultry Talk inspires producers to build better businesses, solve problems, and integrate new ideas by talking to farmers, entrepreneurs, and community professionals about their journey, their work, their passions, and their chickens.
Most Recent Episode
Learn the Art of Scalding Chickens: How Long Should I Scald?
[caption id="attachment_1076" align="alignright" width="300"] Mike Badger shows you how to check for the perfect scald on a chicken during on-farm processing.[/caption] In this episode, Mike Badger goes beyond the talking points and gives yous some practical advice on how to scald chickens, turkeys, ducks, and really, anything you find in your pot of hot water. We'll talk about equipment selection, getting the perfect scald, scald time by bird, the plucker's role, and we'll wrap it up with ways to check your scald. Pastured Poultry Talk Headlines: Muscovy ducks: I just set 6 Muscovy duck eggs in my incubator for a late April hatch. Wish me luck. Wooden crates for decoration. I sell very nice wooden chicken crates, and they've turned out to be very popular with set designers for TV shows, theaters, and movies. Some of my crates will appear in the movie set of the Irishman. Turkey webinar with FACT. If you missed the webinar, "Profitable Turkeys in All Seasons," you can find a replay here: Scroll down to the archives. Matching Capacity of Scalding Equipment So much of your on-farm poultry and chicken processing success starts with selecting compatible equipment, specifically, the capacity of the scalder and the plucker. Using the Poultry Man line of processing equipment, here are some common configurations: manual scalder and 23" plucker or your two hands 30" rotary scalder and 27" chicken plucker, 41" rotary salder and