Livestock Guardian Dogs in Texas

My daughter and her family recently took my wife and me on a tour of an all natural sustainable farm in Taylor, Texas. http://www.freshpasturefarm.com/
The purpose was to take a look at the livestock they raise and how they were all naturally fed and then processed for food. My family are big meat eaters and have decided to try and eat more natural meats with less hormones, drugs and chemicals used in raising them. This will result in healthier food as we are what we eat and apparently I must have consumed some pretty bad stuff in the past. That is all well and good but not what I really got out of the tour. Being an animal person I immediately took to the Livestock Guardian Dogs (LGDs) on the place. I found out that the dogs on the farm protect the poultry, goats and other animals from predators. Not only from predators like coyotes, bobcats, coons, feral dogs, feral cats and skunks but also from hawks and owls. Since I am a falconer it simply amazed me that those dogs could protect fields or fenced paddocks of free roaming baby goats, lambs and turkey poults along with broiler and layer chickens from raptors that attack from the air. The proof was that the number of losses to raptors had become non-existent since the farm obtained the Great Pyrenees LGDs. Anyway I spent most of my time walking around with one of the very large white Great Pyrenees and became infatuated with the animal and the concept of livestock guardian dogs. This concept is quite different from trying to eliminate a predator after it has killed livestock. It occurred to me that proper predator control along with the use of LGDs would work quite well in our part of Texas.

When I returned home I spent some time on the World Wide Web and came across many breeds that are used in this capacity. I did a little research and found a book that I will recommend if you are interested in learning about using LGDs and other livestock guardian animals like donkeys and llamas. Livestock Guardians by Janet Vorwald Dohner is a very informative read. Most of these breeds originated in European and Mediterranean countries. Some came from high mountainous areas and some from deserts. Most of them came from countries where shepherds took their flocks to different areas to graze the fresh grasses and they were bred to defend flocks of sheep and goats from predators such as bears, lions, wolves and even eagles. Some breeds live with the livestock they guard 24 hours a day 365 days a year while others live with the flocks for a certain season, then live with the shepherds and their families the rest of the year. Since we are planning to move to the country in the future and raise Boer goats, grass fed beef and possibly free range chickens. I decided to put a lot more study into breeds along with the pluses and minuses of each. There are a few breeds I have come to believe will fit into our future and so I am watching for a deal on the proper pup. The following are the breeds I have decided would possibly fill our needs.

Maremma

Great Pyrenees




Akbash


Anatolian


Kuvasz




I am hoping that some of you out there that know about Livestock Guardian Dogs would post some of your stories or advice on LGDs in the comments below. If you run across a good deal on a pup of any of these breeds or perhaps one needing a good home in the Central Texas area please send me an email and let me know about them.
Email WildEd
You can email me anytime by clicking on the [Email Wild Ed] just under my picture in the top left hand section of this page. Keep an eye out, Wild Ed

Texan's Successful First Bow Hunt for Elk

I have a Dentist that has become a friend through his practice. He and his staff saw me through some difficult times with a couple of root canals and crowns. They have become more or less extended family. Most of my family and many friends have been treated by Doc and his staff, we recommend them to anyone we know needing dental care. If you live in the Round Rock, Texas area you should check them out too. www.patriot-dental.com

This article is not about Dentistry, it is about archery hunting for elk and beginner's luck. Dr. Ducote or Drew went on his first bowhunt for elk this last year and I kind of armchair coached him on the bowhunting part. Anyhow Doc gets set up with a bow, starts practicing with his bow, hires a guide and takes his father with him on an elk hunt. I think I will let Drew tell the rest of the story, but I will throw in that the first elk called in was a gollywhopper and being the good son Drew lets his dad fling the first arrow. It unfortunately was flung right over the top of the big bull elk, such are the stories of first time elk hunts. Here is the rest of the story straight from the horse’s mouth, or maybe I should say from the Doc’s mouth. Wild Ed

THE HUNT

When: September 25th 2010

Where: CedarEdge Colorado

First morning of the first day of a 5 day guided archery hunt. My FIRST bow hunt! First animal I've ever taken with a bow!
The night before was cloudy which blocked the moon and from what the guides told my Dad and I; would make for a good morning hunt.
During the rut the elk will become almost nocturnal if given enough evening moonlight.

That morning we woke to a light drizzle and overcast skies. The perfect elk bowhunting weather.

The experience was nothing like hunting whitetail as the technique was to listen for bugling and sprint off in the direction of the noise.
After an hour ride in a 6 wheel ATV followed by an hour hike up to 11000ft we arrived at first light for what turned out to be a thrilling morning.

We immediately heard some aggressive bugling (which to my untrained ears sounded like it was miles away). We took off following the guide through thick brush trying to protect our bows before our face and arms. My Dad and I chose to hunt together with one guide to maximize the experience and be there to witness should either of us harvest an animal.

I was completely puzzled that we did not have to be quiet like hunting most game. The guide explained that during the elk rut the bulls are rather noisy and as long as we don't speak and are not scented they will just assume it's another bull encroaching on their territory. It can actually play to our advantage.

We suddenly came to a small clearing with knee high grass and low hanging cedars.

Our extraordinary guide also named Ed (in his late 50's who kicked our butt up and down the hill carrying a 30lb pack with a first aid kit, field dressing equipment and emergency gear) told me to move up wind 50 yards and "get ready" I did as instructed at which point he proceeded to let out all manner of bugles and cow calls. He was a master with those tubes! Sure enough here came from my right what looked to me like the largest elk on the planet. I pulled back to full draw using my newly broken in Bowtech Destroyer 350 set to 60lb draw weight. Thanks to Double G archery in Georgetown for answering my rookie questions and getting me set up with the right gear for the hunt.

So now I was locked at full draw in a semi-squat with the bull approaching broadside at 30 yards. It seemed like an easy shot if I could just stand enough to ensure my arrow did not deflect off a branch at my current eye level. Just then while trying to decide my next move with my arm starting to quiver, he turned and stared right at me. Seemingly puzzled and learning that he was a young bull, he tried to figure out what I was - with no scent attached to my camouflaged silhouette. It seemed to drag on for minutes with me trying to be still and him trying to decide whether to charge or run away. He turned his head for a split second in the direction of Ed (my guide) and my dad who were standing together watching the entire scene unfold. This was my chance! I stood and let the 2 blade Rage mechanical broadhead sail. Double lunged the bull - perfect shot! He turned and ran over a small hill where he laid to rest not more than 200 yards from the point of impact.

Needless to say I was extremely lucky but also well prepared.. With the success rate around 6% for archery bulls in this unit, I spent many hours conditioning and practicing with my bow so when the moment presented itself I would be ready. The remaining time we hiked 8-10miles per day in search of a legal bull for my dad Kent. He did not connect this trip but we have booked our return for next September.

I must give special thanks to Wild Ed for encouraging me to pick up the bow and enjoy the outdoors. I had some reservation about switching from a rifle to bow but he told me there was nothing like it and he was right! I left my rifle in the case the rest of the season and took my bow with me to the deer lease. The challenge is great but the reward is too.

Best of Luck

- Dr. Drew


Dr. Andrew Ducote
Patriot Dental P.C.
503 E. Palm Valley Blvd
Round Rock, TX 78664
(512)244-3991
http://www.patriot-dental.com/

Texas Drought, Water, Fire and the Game Camera

My brother and I have kept the feed flowing at our place in Lampasas county because very little is available for the wildlife to eat. Due to the long time drought birds and other wildlife are having a real hard time making a living. My uncles each have acreage on either side of our place with available water. One has a well with a tank and float and the other has a stock pond which has never gone completely dry in my lifetime, but it is getting awful shallow. We decided to put out some small five gallon poultry waterers for the dove, turkeys and songbirds at the feeders. We are using these until we can design and build something better. We are working on a guzzler or large waterer to put out until we can have a well, cattle trough or stock pond put on our acreage. The following pictures show what a difference a little water makes at the feeders. If you can help feed and water the wildlife during this hard time please do so and be very careful with fire as the whole State is ready to burn away. Wild Ed

Making the Plastic Bucket Poultry and Bird Waterer

The following pictorial is how to make a poultry, gamebird or songbird waterer from a plastic bucket, lid and oil pan. You can use a rubber pan or a larger planter saucer instead of an oil pan if you like. We use these not only for poultry waterers but place them inside our feed pens at the ranch so that quail, dove and songbirds can get a drink when they come to the feeders. Other small animals an even deer can drink from them. If you use them for other than poultry be sure an place a big rock on the bucket to keep varmints from turning them over and spilling out the water. My pan is 3 ¾ inches deep so I drilled two ½ inch holes in each side of the bucket 2 ½ inches down from the top of the bucket lid. This will allow the water to come out of the bucket when turned upside down in the pan and not let air in. Make sure the holes will not be higher than the sides of the pan you are using when the bucket sits upside down in the pan.

Fill bucket until water reaches the holes you drilled.

Put lid on the bucket and turn upside down in the water pan. The water will run out into the pan until it reaches the level of the holes in the bucket. As the chickens drink water more will run out as needed.

Old Time Homemade Buckboard and Canadian Bacon

How many of you remember old-time bacon with more meat than fat and cut in really thick pieces. Sometimes it was coated in course-ground black pepper. My grandmother used to fry it up and make coffee gravy from the drippings along with pancake style, buttermilk, soda biscuits, I could never get enough. I can remember the smell that the peppery bacon and strong coffee gave to the gravy as it was poured out on the hot biscuits. She would often stick a slab of that bacon in a biscuit wrapped in a cloth napkin and send out with me for a mid morning snack when I stayed over at the ranch. I hope she can cook for some of us in heaven someday, it was that good. I have been making my own Buckboard style bacon for several years now along with homemade Canadian bacon. If you have priced bacon or Canadian bacon lately it is very high, while here in Central Texas we see raw pork butts run on sale for as little as $ .99 a pound. I bought a pork loin for $1.97 a pound just this last week. Buckboard bacon and Canadian bacon are made the same way the difference is the cut of meat and the time required to cure. There are two products I use made by Morton Salt company. My favorite is Morton® Sugar Cure® The other is Morton® Tender Quick® If you cannot find these at your favorite grocery store you can order them directly from Morton Salt company on their website. Both of these are a mixture of salt, curing salts and sugar. I often add such spices as black pepper, garlic powder, all spice, maple syrup, sorghum syrup, cloves or molasses to the meat mixture while it is curing to add flavor to my bacon whether Buck board or Canadian style. Since you make it yourself you can use your favorite spices or try new combinations.

Now here is the difference in the two different types of bacon. The Canadian style is made with a lean pork loin and has very little fat. It makes wonderful sandwiches and pizza topping when sliced thin. It can be fried or broiled and used like any high-quality specialty ham. We often use it as a topping on a salad. The Buckboard style is a pork butt with the bone removed and split so that it will cure all the way through in 10-12 days. It has quite a bit of fat in it so it can be used just like any other bacon or ham. It is wonderful seasoning bacon for a pot of beans, greens or cabbage. I like it fried up just like regular bacon for breakfast or as one of the best BLT sandwiches you ever ate. My wife likes the BLT with Dijon mustard while I prefer Duke's mayonnaise.

The basic recipe is as follows: do not skimp on the cure, you can put a little extra but make sure and put enough for the weight of the meat. I use one tablespoon of cure and one tablespoon of brown sugar for each pound of meat. Rub the cure into the meat and pack the remainder around the meat in a large plastic bag such as a heavy-duty zip lock bag or place in a crock or plastic tub with sealable top and place in the refrigerator. Do not use a metal container. The meat will form a brine as it cures so I turn it every day to even out the cure. I use a rough time table of 5-6 days time for a pork loin and 10-12 days time for a split pork butt. The goal is to cure the meat all the way through, it is better to over cure than under as far as time in the cure. When the time is up remove the meat from the cure and rinse well. Soak in ice water for about and hour then dry. You now have raw cured Buckboard or Canadian Bacon and it can be fried or cooked any way you like. I prefer to bake or smoke the meat at about 220 degrees until an internal temperature of 150 degrees is reached. I then thin slice the meat and place in plastic bags in the refrigerator or freezer. It is now completely cooked and ready to eat right out of the bag as sandwich meat or you can lightly fry it if you like. My family thinks it tastes a lot better than store bought products and the cost is less per pound; it's really hard to beat. After all you made it yourself, Wild Ed