My dogs are very small. I do give them whole quail occasionally which is nice because they can finish in one sitting. To feed larger pieces of RMBs I have tried giving the RMBs less often alternating with all meat meals, however I find the stools are very inconsistent this way. Mine seem to do best with some bone with every meal.
Happy to hear that you're feeding your small pups raw dog food, including whole quails! Those are great whole prey animals for small dogs. I say do whatever works best for you and your pups!
@K9sOverCoffee I have been feeding them raw homemade for 14 years. They are 15 and 15.5 and still healthy. Definitely happy I stuck with it in spite of everyone I knew and vets telling me I would kill them. I do try different things and some work but others don't. For example, I did try once a day feeding for a while, but that did not work as well. Mine also need less bone and organ more frequently vs more bone and organ less frequently.
@@mamabear9389 Oh wow, what a wonderful testimony to the benefits of feeding raw dog food!!! What breeds are your pups? And I completely agree, dogs have different nutritional needs, just like us humans do. Just because one pup does well with plant matter doesn’t mean that another pup will do well with it also. It’s all a trial and error. I didn’t try feeding once a day, but I did try fasting for one day. Didn’t work, Wally got hunger pukes. So I’m not doing it with him anymore.
@K9sOverCoffee One dog is half Havanese and half Papillon (breeder oops). The other is a yorkie puppy mill dog. Neither came from great breeders so not sure how good the genetics are. They are my first dogs ever. Previously had cats. I was definitely clueless on all aspects of dog rearing. I did many things wrong but luckily I did the homemade raw diet. There was not as much information out there when I started. Luckily there is now, although some of it can be extremely confusing with fancy spreadsheets, supplements, etc. It is nice to have people like you to educate others.
@@mamabear9389 Well, your pups lucked out with you as their owner!! Lol regarding the breeder oops - I bet they’re little cuties. Did you have a hard time transitioning your small dogs from kibble to raw? Just curious as smaller ones can be picky eaters. Thank you ☺️, I try my best to share my knowledge in a common sense way. Agreed that some people are trying to make it sound more difficult than it is.
My dog hates organ meat. Do you have any advice? I’m trying to stay DIY as much as possible and not buy grinds. Currently I have to hide it in the other meat, but this only works about half the time. :/
@@PippiOnePointOh OK. Well, the good news is that he only needs very little of both, so you could continue mixing it in with other foods you're feeding, for example green tripe. That has a pretty strong smell to itself and might work to overpower the liver and kidney. If he doesn't like the texture, try grinding it and feeding it that way. A food processor is powerful enough for those cuts. If he doesn't take to it raw at all, you can also try dehydrating it and feeding it that way. Just out of curiosity, what breed is your dog? Sounds like he may be on the smaller side maybe? Just a guess because smaller breeds are known to be pickier than larger ones!
@@K9sOverCoffee yes, tripe is one of the things that I do use to sneak it to him! It’s only on the days I don’t give tripe that I sometimes struggle. I will definitely try grinding it and/or dehydrating it, since I do have a dehydrator. My dog is a mix of a lot of breeds. Cattle dog, lab, pitbull, staffy, husky, Great Dane, Australian shepherd, chihuahua (not sure how that got in there), German shorthair…there are more. But he’s about 60 lbs. He loves eating raw, and will eat anything but the liver and kidney.
@@PippiOnePointOh Oh ha, well I was way off with guessing your pup’s size then!! That sounds like a very interesting mix. You could just switch back and forth between the green tripe/liver/kidney mix and the dehydrated liver & kidney. Would love to hear if the dehydrated option ends up working!
Crispy Duck Cracklings With Za'atar and Sea Salt Recipe Active 10 mins Total 60 mins Serves 4 to 6 servings Ingredients 2 pounds (900g) duck skin and fat (from 2 whole ducks), cut into 2-inch pieces 1/2 cup (120ml) water 1 tablespoon (8g) store-bought or homemade za'atar spice blend (see notes), plus extra as desired Coarse sea salt Directions In a 3-quart saucier or saucepan, combine duck skin and fat with water and set over medium-low heat. Cook, stirring occasionally with rubber spatula to prevent skin from sticking to the bottom of the saucepan, until mixture begins to simmer and bubble rapidly, and liquid is cloudy, 10 to 15 minutes. Continue to cook, stirring occasionally, until fat is fully rendered and turns golden and clear, and bubbles begin to subside, 25 to 30 minutes. Continue to cook until duck skin pieces are golden brown and crisp on all sides, about 5 minutes. Remove from heat and allow to cool slightly. Set a fine-mesh strainer over a heatproof bowl. You can line the strainer with cheesecloth if you have on hand. Strain contents of saucepan through the prepared strainer. Immediately transfer duck skin to a medium bowl, sprinkle with za'atar and season with sea salt to taste. Toss to evenly coat cracklings with spice mixture, adding more za'atar if desired. Transfer cracklings to a serving bowl, and serve right away. Transfer rendered duck fat to an airtight container and refrigerate for up to 6 months or freeze for up to 1 year. Special Equipment 3-quart saucier, fine-mesh strainer Notes Za'atar is a Middle Eastern spice mixture most often made with sumac, sesame seeds, thyme, and oregano. Store-bought versions often have varying amounts of added salt, so be sure to taste it before seasoning the cracklings with sea salt. Za'atar can now be found at many well-stocked grocery stores as well as online. Make-Ahead and Storage Duck cracklings are best enjoyed immediately. Rendered duck fat can be refrigerated in an airtight container for up to six months or frozen for up to one year.
@@lilrapunzel Oh wow, thank you so much for sharing this recipe! ❤ Next time I take the fat off a raw duck for Wally, I'll try this and will report back!
![[LIVE] : ONE ลุมพินี 76 | คู่เอก "ผึ้งหลวง vs สมิงดำ"](http://i.ytimg.com/vi/9SBshmGQOIM/mqdefault.jpg)
i love how he stops to wash it down with blood periodically lol
He’s a gourmet pup 😜
My dogs are very small. I do give them whole quail occasionally which is nice because they can finish in one sitting. To feed larger pieces of RMBs I have tried giving the RMBs less often alternating with all meat meals, however I find the stools are very inconsistent this way. Mine seem to do best with some bone with every meal.
Happy to hear that you're feeding your small pups raw dog food, including whole quails! Those are great whole prey animals for small dogs. I say do whatever works best for you and your pups!
@K9sOverCoffee I have been feeding them raw homemade for 14 years. They are 15 and 15.5 and still healthy. Definitely happy I stuck with it in spite of everyone I knew and vets telling me I would kill them. I do try different things and some work but others don't. For example, I did try once a day feeding for a while, but that did not work as well. Mine also need less bone and organ more frequently vs more bone and organ less frequently.
@@mamabear9389 Oh wow, what a wonderful testimony to the benefits of feeding raw dog food!!! What breeds are your pups? And I completely agree, dogs have different nutritional needs, just like us humans do. Just because one pup does well with plant matter doesn’t mean that another pup will do well with it also. It’s all a trial and error.
I didn’t try feeding once a day, but I did try fasting for one day. Didn’t work, Wally got hunger pukes. So I’m not doing it with him anymore.
@K9sOverCoffee One dog is half Havanese and half Papillon (breeder oops). The other is a yorkie puppy mill dog. Neither came from great breeders so not sure how good the genetics are. They are my first dogs ever. Previously had cats. I was definitely clueless on all aspects of dog rearing. I did many things wrong but luckily I did the homemade raw diet. There was not as much information out there when I started. Luckily there is now, although some of it can be extremely confusing with fancy spreadsheets, supplements, etc. It is nice to have people like you to educate others.
@@mamabear9389 Well, your pups lucked out with you as their owner!! Lol regarding the breeder oops - I bet they’re little cuties. Did you have a hard time transitioning your small dogs from kibble to raw? Just curious as smaller ones can be picky eaters.
Thank you ☺️, I try my best to share my knowledge in a common sense way. Agreed that some people are trying to make it sound more difficult than it is.
My dog hates organ meat. Do you have any advice? I’m trying to stay DIY as much as possible and not buy grinds. Currently I have to hide it in the other meat, but this only works about half the time. :/
What kind of organ meat are we talking about ~ secreting organs like liver and kidney or muscular organ meat like hearts and gizzards?
@@K9sOverCoffee he doesn’t seem to mind hearts and gizzards, but he really doesn’t like liver and kidney.
@@PippiOnePointOh OK. Well, the good news is that he only needs very little of both, so you could continue mixing it in with other foods you're feeding, for example green tripe. That has a pretty strong smell to itself and might work to overpower the liver and kidney. If he doesn't like the texture, try grinding it and feeding it that way. A food processor is powerful enough for those cuts.
If he doesn't take to it raw at all, you can also try dehydrating it and feeding it that way. Just out of curiosity, what breed is your dog? Sounds like he may be on the smaller side maybe? Just a guess because smaller breeds are known to be pickier than larger ones!
@@K9sOverCoffee yes, tripe is one of the things that I do use to sneak it to him! It’s only on the days I don’t give tripe that I sometimes struggle. I will definitely try grinding it and/or dehydrating it, since I do have a dehydrator.
My dog is a mix of a lot of breeds. Cattle dog, lab, pitbull, staffy, husky, Great Dane, Australian shepherd, chihuahua (not sure how that got in there), German shorthair…there are more. But he’s about 60 lbs. He loves eating raw, and will eat anything but the liver and kidney.
@@PippiOnePointOh Oh ha, well I was way off with guessing your pup’s size then!! That sounds like a very interesting mix. You could just switch back and forth between the green tripe/liver/kidney mix and the dehydrated liver & kidney. Would love to hear if the dehydrated option ends up working!
I know my dog would of torn that down in the first session. Mine is a fat ass.
What breed is your dog? Wally would’ve been up to eating the entire bird in one session too - but I was a party pooper and didn’t let him.
You should make duck skin chips for yourself from the rendered fat and skin
Interesting idea! Do you have a recipe?
@K9sOverCoffee how would you cook those? Sounds good
Maybe drop them in hot oil on the stove top¿
@@K9sOverCoffee I thought that I posted the recipe but I guess it got removed I will try again
Crispy Duck Cracklings With Za'atar and Sea Salt Recipe
Active
10 mins
Total
60 mins
Serves
4 to 6 servings
Ingredients
2 pounds (900g) duck skin and fat (from 2 whole ducks), cut into 2-inch pieces
1/2 cup (120ml) water
1 tablespoon (8g) store-bought or homemade za'atar spice blend (see notes), plus extra as desired
Coarse sea salt
Directions
In a 3-quart saucier or saucepan, combine duck skin and fat with water and set over medium-low heat. Cook, stirring occasionally with rubber spatula to prevent skin from sticking to the bottom of the saucepan, until mixture begins to simmer and bubble rapidly, and liquid is cloudy, 10 to 15 minutes.
Continue to cook, stirring occasionally, until fat is fully rendered and turns golden and clear, and bubbles begin to subside, 25 to 30 minutes. Continue to cook until duck skin pieces are golden brown and crisp on all sides, about 5 minutes. Remove from heat and allow to cool slightly.
Set a fine-mesh strainer over a heatproof bowl. You can line the strainer with cheesecloth if you have on hand. Strain contents of saucepan through the prepared strainer.
Immediately transfer duck skin to a medium bowl, sprinkle with za'atar and season with sea salt to taste. Toss to evenly coat cracklings with spice mixture, adding more za'atar if desired. Transfer cracklings to a serving bowl, and serve right away. Transfer rendered duck fat to an airtight container and refrigerate for up to 6 months or freeze for up to 1 year.
Special Equipment
3-quart saucier, fine-mesh strainer
Notes
Za'atar is a Middle Eastern spice mixture most often made with sumac, sesame seeds, thyme, and oregano. Store-bought versions often have varying amounts of added salt, so be sure to taste it before seasoning the cracklings with sea salt. Za'atar can now be found at many well-stocked grocery stores as well as online.
Make-Ahead and Storage
Duck cracklings are best enjoyed immediately. Rendered duck fat can be refrigerated in an airtight container for up to six months or frozen for up to one year.
@@lilrapunzel Oh wow, thank you so much for sharing this recipe! ❤ Next time I take the fat off a raw duck for Wally, I'll try this and will report back!