130. What We Did Differently for Our Best Meat Chickens Ever
Old Fashioned On Purpose
Jill Winger
4.8 • 1.8K Ratings
🗓️ 8 June 2020
⏱️ 18 minutes
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| 0:00.0 | Welcome to the Old Fashioned On Purpose Podcast. |
| 0:05.0 | Our first batch of meat chickens for 2020 is officially in the freezer |
| 0:11.0 | and we learned some interesting lessons this year. the So I wanted to share some of the lessons we learned this year and hopefully these will be helpful |
| 0:26.1 | for you if you are planning on raising your own meat chickens in the future. |
| 0:30.3 | I'm your host Jill Winger and this is the podcast for the Trail Blazers. |
| 0:36.0 | The Mavericks, the makers, the homesteaders, the modern pioneers, and the backyard farmers. |
| 0:41.0 | If you're ready to boost your food security and live a more |
| 0:44.1 | homegrown lifestyle, this is the place for you. This episode is brought to you by |
| 0:51.4 | Redmond's real salt, which is the number one |
| 0:54.4 | salt I use in all of my homestead cooking. I've learned over the years that not |
| 0:59.3 | all salt is created equal and having the good stuff really does make a difference in your culinary |
| 1:04.8 | adventures. Redmans is mined in the good old US of A and I love that they use sustainable practices |
| 1:12.4 | and that it contains 60 plus trace minerals that not only make it incredibly good for you, but it tastes better too. |
| 1:20.0 | Since I can't grow salt myself, obviously, I like to buy it in bulk since it saves me some |
| 1:25.8 | cash and it doesn't go bad so it's an easy thing to stock up on. Right now for the month of |
| 1:31.3 | June Redmond is offering 15% off your purchase just for my podcast |
| 1:37.2 | listeners. |
| 1:38.2 | Head on over to the Prairie Homestead.com slash Salt and use the code homestead to snag your discount. |
| 1:46.0 | Plus if you spend $50 or more, the shipping is free. |
| 1:50.0 | Okay, so episode 101 of this podcast has a little bit more foundational meat |
| 2:00.1 | chicken information. So kind of what we feed, our traditional routine of how we do this. |
| 2:07.0 | And then I'm also publishing an episode really close to this one, so I don't know if it'll be right before or right after but it kind |
... |
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