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Hey everybody, Scott Terry here, and you are listening to
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Our Life Up Here, the Scott Terry Show. This is
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a podcast about homesteading, horticulture, entrepreneurship, and just how to
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live a better life. So it's time for another Q
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& A episode. So this is where I take questions
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from podcast listeners that send them to me via email,
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and and I make an episode answering a bunch of questions.
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So if you have any questions you'd like included on
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one of these shows, you can contact me at scott
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at ourlifeuphere.com, scott at ourlifeuphere.com, and just put podcast question
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or something like that in the subject line, and then
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every so often I gather up all the questions that
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I have and make an episode out of it. Alright,
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so the first question comes from Eric and it's on
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grinding venison. I had mentioned in the meat canning episode
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a little bit about how we do ground venison and
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he had some questions. One being, is it necessary to
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put pig fat in with your grind? What kind of
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grinder we use and if we have any tips or
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tricks about grinding meat. So, whether or not, uh, adding
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fat is essential or mandatory, um, it depends. It gives
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you a much, a much better product, I'll put it
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that way. Um, venison doesn't have any fat inside the muscle,
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and venison fat is not the most appealing thing to
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eat in the world. So what little fat there is,
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we usually trim off anyway. So you end up with
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a super lean ground meat product that doesn't hold together
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very well. If you're trying to make a burger out
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of it, it's dry. You've got to add a ton
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of grease to your pan. It's not like using ground beef.
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So we want to make it so that it's as
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close to a ground beef substitute is possible so that
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we can interchange this into anything that we'd use ground
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beef for when we're cooking. So I really, really like
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to use pig fat. And like I mentioned in the
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previous episode, when we butcher pigs, we hold back, we
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harvest all the fat and we render... a good majority
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of it into lard, but we always keep a couple
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of bags of just chunked up pig fat in the
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freezer so that when deer season rolls around and we're
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making ground venison, we have some fat to add to it.
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So percentage-wise, I'm probably adding between... I'd say it's somewhere
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between a... 80-20 and a 60-40 somewhere in between there
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you can go a little heavier you can go a
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little lighter up to your taste it's it's more of
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an art to knowing how much to put in I
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don't measure any I don't measure how many pounds of
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meat I got and go measure out how many pounds
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of fat I got I just start breaking chunks of
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fat off and cutting them up so they'll go through
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the grinder and then well the meat's going through run
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a few handfuls of meat down the grinder, and then
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run a handful of fat down the grinder. And if
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I'm looking at the pile and it's not looking, looks
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like it needs a little more fat, I might just
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run some more fat through it. And so while I'm
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doing that, I'm mixing it. So like we did a
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batch yesterday. We did about, ended up with about a
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five-gallon pail full of ground meat when we were done.
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So my grinder's running into a smaller container. Then I
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take that, dump it into big stock pots, mix it
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by hand. So when you're going through, you're grinding some meat,
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grinding some fat, grinding some meat, grinding some fat, grinding
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some meat, grinding some fat. Then you just blend that
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together with your hands and then throw it in there.
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So that's how it gets mixed up. Now you're going to,
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this is running it through the course, through the course of, um, blade.
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So next you're gonna, the next one you're gonna do,
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you're gonna run it through, uh, a little smaller holes
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on the grind plate. And I think I said blade
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before I meant plate.
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Um, so then when you run it through the smaller
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hold plate, sometimes I run it through once, sometimes I
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run it through twice.
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Yesterday, um, my daughter was there She grabbed a handful
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of it and fried one up quick on the cast
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iron skillet. Took a bite and said, yeah, I think
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I want you to run it through a second time.
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So you're actually grinding it three different times and you're
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mixing it all the time. So you end up with
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a nice mixture if you do it that way. The
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fat is blended in pretty good. Any tips or tricks?
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One thing... Take your plates and your blade and throw
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them in the freezer before you get started. That helps
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so that stuff after things are running for a while
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and it gets kind of gooey. The warmer it gets,
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the harder the process goes. I like to start out
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with a chilled plate. Another thing, if you can, take
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your bucket of grind meat and throw it in the
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chest freezer. for a little while before you grind it.
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You don't want to freeze it. You don't want it
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to be frozen hard, but you just want it to
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be nice and chilled, have a few ice crystals in it.
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That makes it go a lot faster too. As far
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as he wanted to know if I had any recommendations
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for grinders, I haven't bought a new grinder in a
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long time, so I can't really go out and say
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this brand or that brand. What I will say about
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buying meat grinders is this. Get the biggest motor, biggest
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capacity that you can afford. You will thank me later.
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Figure out what your maximum budget is and buy the
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biggest one that you can for that amount of money.
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And if it's just a little bit more to get
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the next size up, get the next size up. Um,
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I've struggled in the past using meat grinders that were,
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that were underpowered and low capacity. And it just takes
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so long. I, the
machine I've got now, I almost
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feel guilty every time I use it because it's taken
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all the work out of it. It is, I don't
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even know how many horsepower this thing is. It's a
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big industrial one. It's older than I am. Um, I
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bought it in an auction. I saw it listed on
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an auction a couple of years ago. There was an auction.
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And they had all sorts of stuff. But this thing
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had originally come out of the old Madrid store, which
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was a grocery store way back before my time. And
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it came out of the meat department there. And it's huge.
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It's ancient. And that thing will grind stuff that you
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would never dream of throwing into a smaller size grinder.
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And it does it so fast. it's just ridiculous. So
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the bigger the motor, you can go the better. The
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bigger capacity as far as auger size in the throat,
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then you can use bigger chunks of meat and not
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have to spend so much time cutting it into small pieces.
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You buy a little tiny meat grinder and you're going
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to have to cut your pieces smaller. You're going to
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have to be a lot more careful about not getting
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a piece of grizzle in there that's going to it's
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going to slow things down and maybe even make it stop.
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And you have to tear it apart and pull the,
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pull the stuff out of there and put it all
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back together. And it's just a pain and it makes
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grinding meat, not a fun process, but go the biggest,
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the biggest that you possibly can. Chill your meat, chill your, well,
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your fat's going to be frozen anyway. And, and chill
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your components in the freezer. And I guess that's, all
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the advice I could give on it. Um, yeah. Okay.
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So the next question comes from Jill and she says, Scott,
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my husband and I and our children have a six
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acre homestead in the Northeast. We would like to begin
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producing meat. Up till now, we've just been producing vegetables
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and planting fruit trees. What species do you recommend for
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raising meat on a small acreage homestead? So to me,
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three species... jump out right away that I think of
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immediately and that would be pigs and broiler chickens and
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rabbits so let's start with pigs pigs I like on
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a small acreage homestead because you don't need a ton
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of space for pigs obviously the more space you give
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them the better um But pigs can be held in
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with a couple strands of electric wire. They don't require
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much for shelter. And one of the great things about
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pigs is that it gives you a place for garden scraps,
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kitchen scraps, canning scraps. You can recycle a lot of
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the nutrients on your homestead by feeding them to the
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pigs and turning it into bacon and sausage and ham. Pigs,
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usually what we do is we get our piglets in
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early June, and if you start them out in early June,
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then they'll be ready to butcher sometime between Thanksgiving and
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the end of November. We like to have everything wrapped
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up butchering by the end of November. The weather's cool enough.
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But pigs are just a really great meat animal. You
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get a decent amount of meat off of them. I
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don't usually recommend people jumping right in and trying to
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have their own sows and raise their own piglets that way.
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At least in our area, there's enough piglets on the
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market that rather than have the expensive. Keeping the sows,
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it just seems to make more sense just to buy
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the piglets in June, especially if you haven't done it before.
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Find out whether or not you like raising pigs before
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you get into it any deeper than that. But, you know,
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you can put up a gravity feeder. fill it with
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pig feed, and then supplement with scraps. You say you've
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got fruit trees and stuff, any dropped apples, scrap apples
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that you're not going to end up using, acorns, there's
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just a tremendous amount of stuff that you can supplement
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pigs with. And it gives you a place to get
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rid of some of your waste materials around the homestead.
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The next one would be meat chickens. I'm a big
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fan of Cornish cross. I know everybody's got their own
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opinions on what, but a Cornish cross is pretty hard
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to beat. You can have them finished in eight weeks,
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quick turnaround. You can have them in tractors. You can
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have them in a pen. You can have them out
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running around with electric netting and a little shelter. There's
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a lot of different ways that you can work that
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into your existing homestead. You can use them to fertilize
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pasture ground. You can use them for a lot of
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different ways that you can raise them. But you get
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finished product in eight weeks. They're easy to butcher. It
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doesn't require a ton of equipment. The third one which
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is rabbits. Rabbits are often overlooked by a lot of
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people for being a good meat source on a small
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acreage homestead. We've raised rabbits over the years. We currently
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don't have any right now, but I did hear some
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of the boys the other day talking about getting back
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into raising some meat rabbits. So meat rabbits are great
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on small acreage homesteads because, you know, they don't take
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up a lot of space. Two does and a buck,
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if managed properly, and get them bred back and keep
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them producing, and you can produce a phenomenal amount of
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meat every year from those small little animals. Yeah, just,
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I would, Give serious consideration to meat rabbits. And meat
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rabbits give you, well, they give you a lot of
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manure as well. And rabbit manure doesn't even have to
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be composted to be good fertilizer for your garden. It
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can be added straight. It's a phenomenal fertility tool that
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you can have in your toolbox. You get the meat.
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and real high quality fertilizer for the garden. So yeah,
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those are three things that I would consider in your case. Pigs,
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--> 00:15:48.690
meat chickens, and meat rabbits. Okay, the next one comes
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from Ethan. It says, Scott loved the show, was just
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curious what you guys up there Use for deer rifles.
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Do you have a favorite caliber? Do you have a
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favorite model? So, yeah, you'd get a different answer from
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every member of the family on this one. We... I
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guess I'll chop it up into two different categories. For
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a good woods gun, if we're hunting in the woods
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around here, you're not taking... very long shots and in
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the woods I prefer open sights we usually carry lever
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guns in the woods here.
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We have.
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Oh let's see got a Winchester 94 and 30-30 Marlin
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336 and 30-30 those are both nice rifles the other
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two lever guns that we like to use in the
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woods are, um, some Savage Model 99s, which I should
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do a whole episode on the Savage 99, that's a
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really interesting, interesting rifle, um, but we've got two Model 99s,
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one is from 1920-something, and the other one is a
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mid-1950s model, um, The older one is in. 30- 30 and
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the newer one is in. 300 Savage. But. 30- 30,. 300
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Savage and a lever gun are really nice woods guns
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for hunting in the woods. Now, if we're taking longer
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shots in hay fields and tree fields and stuff like that,
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then my go-to rifle is... it's a Harrington and Richardson
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Ultra Hunter single shot break action in. 308 and it's
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not a fancy gun but it is extremely accurate I
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love the old handy rifle style which that's what it
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is it's like the old New England firearms H &
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R handy rifle they came in a million different calibers
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but they're short, they're light, they're well balanced. They're easy
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to carry, um, easy to mount a scope on them.
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And you know, the amount of times that you take
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a second shot on a deer, if you're going to
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shoot a second time, you probably ain't going to hit
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it anyway. So I really
liked that single shot 308.
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I've killed a lot of deer with that gun and it's,
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it's my personal favorite. That's the one that I use
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most often. Um, And the other boys, they've got some,
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I think there's a Remington 730-06, Ruger M77, and 270.
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270 is a really good deer cartridge. 30-06s, 308, those
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are our main go-to deer calibers up here. And, yeah,
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they're probably the most popular among everybody in the region.
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Bolt actions, we're looking at 0.6s,. 308s,. 270s, and lever guns.
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30- 30 and. 300 Savage are probably the two most popular
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calibers and lever guns up here. Okay, the next question
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comes from Jolene. She says, Scott, really enjoy your podcast.
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Just recently found it and listening to a lot of
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the back episodes. I have a fruit tree question. Five
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years ago, my husband planted three honeycrisp apple trees and
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they have never produced fruit. Is there something that we
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can do to make them produce fruit? Are we doing
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something wrong? I don't know. They look wonderful, but we
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don't get any fruit from them. So I'm going to
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guess what the problem is here. I'm going to guess
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that you don't have any other apple trees on your homestead.
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And actually, I get this question a lot here at
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the nursery. That is not the first time that I've
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heard this question. So you have to understand how apples reproduce.
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Apples have to have pollen from a different variety to
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make fruit. So two Honeycrisp apples are not going to
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pollinate each other. Three Honeycrisp apples are not going to
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pollinate each other either. You have to have another variety
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that blooms at the same time. So, this is why
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when I'm selling fruit trees here, I always have people
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show up here and, well, this is the kind of
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apple I want. I want to plant four of them.
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And I always, I could sell them them four trees,
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but I always ask them, okay, do you have any
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other apple trees and if so what type of apple
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trees do you have because a lot of people don't
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understand this basic bit of biology so you gotta have
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different varieties and they have to bloom at the same
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time so I keep a list here of the bloom
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times for all the different varieties of apple that we
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have and I help people put together the right mix
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of varieties so that they'll, one, get fruit, and two,
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get the type of apples that they want to get.
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But I'm guessing, without a lot of other information, and
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if I'm wrong, if you've got other varieties, then email
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me back and tell me. But I'm guessing that that's
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your problem. You have to find another variety of apple
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that blooms at the same time. And you will get fruit.
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I believe the Macintosh blooms at the same time as Honeycrisp.
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This stuff isn't fresh in my head at the moment
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because I've moved out of selling fruit trees this time
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of the year and I'm on to doing other stuff.
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But if it's a mid-season bloom, find another apple that's
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a mid-season bloom. But I know we like to pair
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the Macintosh and the Honeycrisp. They will pollinate each other.
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But that's the key to getting fruit from apple trees.
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And you get into pears and stuff like that. That's
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a little different. That's more complicated because only certain varieties
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will pollinate each other. It's not so much on the
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bloom time as it is actual individual varieties that will
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pollinate the other varieties. And then just in case somebody's wondering,
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you know, there's cherries, they're self-fruitful. Your plums, self-fruitful. Peaches, self-fruitful.
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You don't have to have pollinators for those, but you
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do have to have, you do have to have pollinators
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for apples, and it can't be can't be the same
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variety so hope that helps you out Jolene you probably
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want to go either this fall or next spring to
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uh wherever you buy your apple trees hopefully from a
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independent grower retailer and go and explain your situation to
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them and they can help you find uh find the
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right variety All right, so that's going to wrap it
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up for this episode. I got a few more questions,
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but I've got to get moving on. Got a couple
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other projects that I've got to get done today. Yeah,
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so I've got a lot of stuff going on behind
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the scenes. Some of it I can't really talk about
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just yet. It's in partnership with some other folks. All
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I can say is we'll be launching it in February
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and I'm sure it's something that a lot of you
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guys will be interested in so make sure you're on
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the on the email list you go to ourlifeuphere.com and
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just sign up for the email newsletter and that'll be
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00:25:18.450 --> 00:25:23.490
a way that you'll be able to get information on
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this when it comes out I mean I'll talk about
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it on the show when I can too but I
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will send out an email when we get everything nailed
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down as to how exactly it's going to all work
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out but pretty excited about it but it's also a
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lot of work a lot of work on the back
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end putting together educational things so yeah if you're not
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on the email list please go sign up for that
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and I will catch you next week