How do you prepare layer mash?

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Permalink Reply by Alyssa K on January 14, 2013 at 6:58pm

There is no reason to cook it. Hot water is fine if they like it hot. Try using a gravity feeder so they can't push it all out (as from a bowl).

Permalink Reply by Penny on January 15, 2013 at 6:17am

Stephanie: Here is something that might help

Fermented Feed

What the heck is fermented feed and why on earth would you want to give it to chickens?

Fermentation of foods has been done for hundreds of years by many cultures. If you have ever consumed cheese, yogurt, sourdough bread, wine, beer kimchi or sauerkraut (just to name a few) you have eaten a fermented food.

The fermentation process uses naturally occurring bacteria to partially break down the food, improving its enzyme content and increasing its levels of vitamins B, C and K. It also makes food more digestible, and boosts the "usable" protein level by about 12 percent.

The other benefits to using fermented feed:

Feed consumption and waste will drop by 1/2 to 3/4 (this will save you money)
Poultry on a diet of fermented feed are generally healthier and less likely to contract disease
There is almost zero waste as chickens don't scratch through it, kicking it out of the feeder
Stools become more solid and many people report less smell in the coop and run!
Egg yolks of eggs laid by hens on fermented feed will become noticeably larger, and shells will be more solid.

Leigh’s Method:

While images of a counter top full of specialized equipment may creep into your head, never fear! All you really need is a plastic 5 gallon bucket, regular chicken feed (or organic feed if you prefer), unpasteurized apple cider vinegar, a colander and an old towel. Yes - that's it! Once you see how easy it is, you can add other ingredients too if you like.

I keep mine in our laundry room, but other people choose to keep theirs in a barn or shed.

I cut up a fresh pumpkin the other day and added some pumpkin seeds (a natural de-wormer) to the fermented feed.

I have found this strainer or this plastic colander with a handle to be very handy, and I mix the fermented feed with an old plastic spoon. (A word of caution - the vinegar can eat through metal and taint your feed with toxins, so do not leave anything metal or with metal parts in the feed. It is also advisable to rinse any metal with water following exposure to the fermented feed to prevent rust and oxidation.)

So to create your own fermented feed
(directions will feed a flock of up to 15 chickens and may be modified for larger flocks):

In a plastic container - (I use a 5 gallon bucket, but you can use anything from a bucket to a plastic trash can depending on the size of your flock) mix 2 days worth of chicken feed and enough water to cover the feed by 6 inches or more (the feed will absorb lots of water, so check on it after a few hours and add more water as necessary.

Last (but not least) add about 1/4 cup of unpasteurized apple cider vinegar with "Mother" (live culture).

2 days worth of feed
cover with water
1/4 cup unpasteurized apple cider vinegar with "Mother" (more for larger amounts of feed)
Mix well
Cover loosely with an old towel
let sit for 24 - 48 hours (stirring twice daily) before feeding.

To feed, just scoop some out with your colander or strainer and allow it to drain until it is wet but not soupy. Be sure to use a plastic bowl or feeder to serve the fermented feed to your chickens. Older chickens will take a while to get used to the new flavor and texture, but most chickens learn to love fermented feed very quickly!

Once a day, add more feed to replace what you took out that day. Add a "glug" or two of apple cider vinegar every 3-5 days to keep the ferment going. Over time, your chickens will require less feed as their bodies are getting more nutritional value from the fermented feed, and you will not need to feed as much.

You can keep the same bucket of fermented feed going indefinitely without worry about it "going bad."

http://naturalchickenkeeping.blogspot.ca/p/fermented-feed.html

Permalink Reply by stephanie st loe on January 21, 2013 at 1:39pm

Thanks! Where do you get the starter culture? And how do you know you aren't growing botulilsm as well?

Cheers,