Mike CHS
Herd Master
I see @Devonviolet doing some DH arm twisting in the not so distant future. 
Baymule's Pigs 2017-2018
- Thread starter Baymule
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Hens and Roos
Herd Master
Congrats on the new additions! 
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- #33
Baymule
Herd Master
Soaking the corn is really helping. I couldn't fill them up! They were so hungry all the time. Now, I can feed them in the morning, yesterday and today, they still had feed when I fed them in the evening. This evening I fed them the last bucket that had pellets in it. No more pellets, they just don't like them. I had run out of corn, so we went to the feed store for 10 bags. I started 4 buckets this evening and added some of that whey I got from @Devonviolet. We also got a bale of hay for the pigs. I am going to spray it with the whey to get their interest. We'll see how that goes.
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- #34
Baymule
Herd Master
@Devonviolet.......it just makes sense that you have a pig to slurp up all that delicious whey you are producing from making cheese.....but not until we send ours to slaughter........ 
Devonviolet
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@Devonviolet.......it just makes sense that you have a pig to slurp up all that delicious whey you are producing from making cheese.....but not until we send ours to slaughter........
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- #36
Baymule
Herd Master
I don't can sausage. I freeze it. A friend who grew up very poor said her father would fry the sausage patties and pack them in a heavy crock. He poured melted lard over each layer of sausage patties. All winter they scooped back the lard, then got as many patties as they wanted and heated them up in a skillet. I don't see why it wouldn't work.....other than bugs, mice....
I bet cooked sausage patties could be canned, packed in lard, but I don't think I want to try it.
goatgurl
Herd Master
back when fairys and giants roamed the earth and I was a lot younger I use to can a lot of sausage. season it, make patties, fry them, pack them in wide mouth jars and can them. they were good. didn't have much freezer space back then and canned lots that I don't do today.
my friend that hog hunts here brought me over 150# of soy beans from the other farm that he hunts on. they have almost 1000 acres in the river bottoms and grow corn, soy beans and sorghum sudan on. its what falls on the ground as they transfer from the combines to the trucks and they just leave it. my question is have you ever fed whole soybeans to anything? I've been giving a couple of cups to the pig along with the corn and pellets he gets. don't want to hurt him but also don't want to wast free food. thoughts anyone?
my friend that hog hunts here brought me over 150# of soy beans from the other farm that he hunts on. they have almost 1000 acres in the river bottoms and grow corn, soy beans and sorghum sudan on. its what falls on the ground as they transfer from the combines to the trucks and they just leave it. my question is have you ever fed whole soybeans to anything? I've been giving a couple of cups to the pig along with the corn and pellets he gets. don't want to hurt him but also don't want to wast free food. thoughts anyone?
frustratedearthmother
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I was curious...
http://www.offthegridnews.com/food/canning-bacon-and-sausage/
Hmmmm, might try it - might not...
Somebody else should try it and let me know how it goes!
http://www.offthegridnews.com/food/canning-bacon-and-sausage/
Hmmmm, might try it - might not...
Somebody else should try it and let me know how it goes!- Thread starter
- #39
Baymule
Herd Master
@goatgurl how did you can sausage? In water? Lard?
Soybeans or any bean......cook 'em.
http://krex.k-state.edu/dspace/handle/2097/3625
https://www.gov.mb.ca/agriculture/l...print,full-fat-soybeans-in-swine-rations.html
http://www.durocs.com/forums/2/30467
http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=2377&context=extensionhist
Raw soybeans contain several anti-growth factors, so the beans must be cooked before they are used in all pig diets except diets for gestating sows. Properly cooking the soybeans with either a roaster (240°F to 250°F for 2.5 to 3.5
Table I. Average nutrient composition of soybean meal and cooked, full-fat soybeans.a Item 44% Soybean meal Full-fat soybeans Protein, % 44.0 36.7 Lysine, % 2.9 2.25 Lysine digestibility, % 86 71 Fat, % 1.1 18.8 Metabolizable energy, kcal/lb 1,461 1,644 aAs-fed basis.
minutes) or an extruder (exit temperature of 280°F to 300°F) destroys several of these anti-growth factors and produces an acceptable supplemental protein source for all pigs.
Less heating time is required to adequately destroy the anti-growth factors when sodium metabisulfate is added to the soybeans (at levels of 1 percent to 2 percent) before cooking. Recent research suggests extrusion processing yields soybean products of greater nutritional value for weanling pigs than does roasting. Grain driers do not adequately cook soybeans.
Among the anti-growth factors in soybeans is a compound known as Kunitz trypsin inhibitor. New strains of soybeans have been developed that do not contain the Kunitz inhibitor, so these newer varieties should require less cooking. However, current research indicates these new strains must be cooked to the same extent as regular soybeans if they are intended for weanling or growing pigs (12 lb to 120 lb). For finishing pigs only one half the cooking time may be necessary to achieve similar efficiency of growth as fully cooked regular soybeans.
Cooked soybeans should be checked periodically for anti-growth factor activity. Use tests that indirectly assess this activity. For information on how to obtain an on-farm test, contact LSB Products, 731 McCall Road, Manhattan, Kansas 66502. Producers also can submit cooked soybeans to a commercial laboratory for a urease test.
Generally a urease level of .20 to .05 pH unit change is indicative of proper cooking. Urease levels greater than .20 pH unit change indicate undercooking and a pH change of less than .05 unit may indicate overcooking. A urease test at a commercial laboratory costs $12 to $15 per sample. As a guide, test every third batch of cooked soybeans. See NebGuide 88-892, Mixing Quality Pig Feed, for details on sampling procedures and laboratory locations.
Soybeans or any bean......cook 'em.
http://krex.k-state.edu/dspace/handle/2097/3625
https://www.gov.mb.ca/agriculture/l...print,full-fat-soybeans-in-swine-rations.html
http://www.durocs.com/forums/2/30467
http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=2377&context=extensionhist
Raw soybeans contain several anti-growth factors, so the beans must be cooked before they are used in all pig diets except diets for gestating sows. Properly cooking the soybeans with either a roaster (240°F to 250°F for 2.5 to 3.5
Table I. Average nutrient composition of soybean meal and cooked, full-fat soybeans.a Item 44% Soybean meal Full-fat soybeans Protein, % 44.0 36.7 Lysine, % 2.9 2.25 Lysine digestibility, % 86 71 Fat, % 1.1 18.8 Metabolizable energy, kcal/lb 1,461 1,644 aAs-fed basis.
minutes) or an extruder (exit temperature of 280°F to 300°F) destroys several of these anti-growth factors and produces an acceptable supplemental protein source for all pigs.
Less heating time is required to adequately destroy the anti-growth factors when sodium metabisulfate is added to the soybeans (at levels of 1 percent to 2 percent) before cooking. Recent research suggests extrusion processing yields soybean products of greater nutritional value for weanling pigs than does roasting. Grain driers do not adequately cook soybeans.
Among the anti-growth factors in soybeans is a compound known as Kunitz trypsin inhibitor. New strains of soybeans have been developed that do not contain the Kunitz inhibitor, so these newer varieties should require less cooking. However, current research indicates these new strains must be cooked to the same extent as regular soybeans if they are intended for weanling or growing pigs (12 lb to 120 lb). For finishing pigs only one half the cooking time may be necessary to achieve similar efficiency of growth as fully cooked regular soybeans.
Cooked soybeans should be checked periodically for anti-growth factor activity. Use tests that indirectly assess this activity. For information on how to obtain an on-farm test, contact LSB Products, 731 McCall Road, Manhattan, Kansas 66502. Producers also can submit cooked soybeans to a commercial laboratory for a urease test.
Generally a urease level of .20 to .05 pH unit change is indicative of proper cooking. Urease levels greater than .20 pH unit change indicate undercooking and a pH change of less than .05 unit may indicate overcooking. A urease test at a commercial laboratory costs $12 to $15 per sample. As a guide, test every third batch of cooked soybeans. See NebGuide 88-892, Mixing Quality Pig Feed, for details on sampling procedures and laboratory locations.
goatgurl
Herd Master
thanks for the info bay, looks like i'm going to be cooking a lot of beans. I haven't fed them to anything else and won't now.
and when I canned the sausage I used the grease/lard I cooked them in. was easy, a little time consuming but not hard. and I went kind of easy on the sage too because to much kind of give it a wang.
and when I canned the sausage I used the grease/lard I cooked them in. was easy, a little time consuming but not hard. and I went kind of easy on the sage too because to much kind of give it a wang.
