Duck Manure Vs Chicken Manure (5 Differences)

pexels striezel 6298570 1 Duck Manure Vs Chicken Manure (5 Differences)

A lot of livestock produce manure that can be used in your gardens and on your grass but not all manure is the same. The manure that chickens produce is different from the manure that ducks produce.

This article looks into the differences between chicken manure and duck manure.

Duck manure vs Chicken manure:

You can keep both chickens and ducks on your property to produce eggs, for meat, or even as pets. Both can produce manure that plants can use but the manure isn’t the same, here are the key differences between the two:

The consistency:

If you own chickens and ducks you’ll know that the consistency of these birds’ poop is not the same.

Chickens produce poop that is fairly solid in consistency, it isn’t wet but rather soft. The poop also has a white material on top which is called urates. Chicken poop is also brown or green in color.

Duck poop, on the other hand, is quite runny, this is perfectly normal for ducks. The poop will usually be white in color or will take on the color of whatever the bird is eating.

That being said, the poop of both of these animals can vary in size, shape, and color depending on different situations.

The quantity:

The amount of poop that these birds produce varies slightly.

Chickens poop quite frequently but there are slightly longer breaks between their poops when compared to duck poop. These birds will poop every 20- 30 minutes or so.

Ducks, on the other hand, poop quite a lot, these birds can poop every 15 to 20 minutes on average. These birds will thus produce a lot more poop on a daily basis than chickens will.

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Both of these animals have no need to have any control over their bowel movements so both birds will poop wherever they so, please.

Hot or cold:

Whether or not an animal’s poop is hot or cold makes a difference in how you can use it as a fertilizer.

Chicken poop is considered to be “hot’, if poop is classified as hot then this means that the poop contains so much nitrogen that it will burn any plants that you use it directly on.

The poop will cause the plants to wither quickly because it is hot. Hot manure will also cause plants to brown and be stunted.

Duck poop is not considered to be hot, the poop still has high amounts of nitrogen in it but because of its consistency, it will not burn the plants when used in your garden.

When it can be used:

If an animal’s poop is hot then it needs to be processed, by decomposing, before you can apply it to your plants.

Because chicken manure is hot you would have to compost it with carbon-rich materials before you can use it on your plants. Carbon-rich materials include straw and leaves.

Duck manure can be used directly on your plants and will not burn the plants if you choose to not compost the poop first.

That being said, it is recommended that all animal poop for use as fertilizer be composted, mixed, or pelletized before use.

Doing this will increase the nutrient availability of the manure, will change its handling characteristics, and control any pathogens.

See also  How To Smoke Wild Boar Meat There are many different opinions on how to properly smoke meat. This is what has worked in my experience, but there are certainly other successful methods. Experiment and have fun.Working muscles (shoulders, ribs and legs) benefit most from long slow cooking methods like smoking or braising.The basic issues to control when smoking meat are:1. Maintain a low cooking temperature2. Maximize moisture retention in the meat.Low Cooking TemperatureI keep my cooking temperature around 200°F - 225°F. The goal is to slowly raise the internal temperature of the meat to 180°F and then hold it there for about an hour. “Slow and low” is the mantra. Cooking time will be about 1.5 – 2 hours per pound of meat, but can vary based on thickness and whether or not it’s bone-in or bone-out.Many recipes will tell you to pull the meat when it reaches an internal temperature of 190°F or even 200°F. That advice works because it takes about an hour for a modest size piece of meat to increase from 180°F to 190°F. I would not recommend going much higher than that for very long because you begin to lose moisture in the form of steam.Lower cooking temperatures of 180°F - 200°F can be used to great success, but the cooking time will be much longer. Cooking at temperatures above 250°F is not recommended because the meat cooks too quickly causing increased moisture loss and does not allow ample time for the collagen to break down (it makes for dry, tough meat).Why 180°F internal temperature?Meat contains muscle fibers and connective tissue (collagen). It is the collagen that makes the working cuts “tough and chewy” when not properly cooked. Collagen does not break down into liquid gelatin until it reaches 180°F. You must break down that collagen by getting the internal temperature to at least 180°F and stay there for about 1 hour. Once you’ve broken down the collagen you will have fork tender meat.Moisture RetentionMoisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats.Brining   – Moisture can be added to the meat prior to cooking by brining it. Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. A basic brine recipe is 1 cup of table salt per 1 gallon of water. Subtle flavorings can be infused into the meat by including sugar (1/2 cup per 1 gallon of water), garlic cloves, onions, bay leaves, peppercorns, herbs, or just about anything else. However, the primary purpose of brining is to increase the moisture content of the meat prior to cooking. Stir the salt into the water until it dissolves. For large quantities it may be necessary to heat the water to make the salt dissolve. (If you do heat the brine it must be cooled off again prior to adding the meat.) Add the meat and allow it soak for several hours in the refrigerator. For shoulders and legs (2 - 6 lb pieces) soaking overnight is just right. When the soak is finished remove the meat from the brine, briefly rinse it under cold water and then pat dry. Add your rub/spices and you’re ready to cook.Injecting   – Some inject their meat with liquid and spices prior to cooking. Like brining, this increases the moisture content prior to cooking so there will be more moisture left in the meat when it is finished.Basting   – Basting is done by periodically coating the meat with liquid to add moisture and flavor as it cooks. Just about any liquid will do as long as it is low in sugar. Sugar burns quickly so only add glazes and BBQ sauces (which are loaded with sugar) during the last 20 minutes of cooking and only long enough from them to firm up.Barding   – Covering the meat with fatty bacon or other fats while it cooks is another technique. This is typically used on very lean meats that lack sufficient natural fat so the bacon acts as a substitute. This is a great way to add fat and moisture during the cooking process, but I also find that you end up tasting bacon more than the meat.Wrapping   – Once the meat has smoked for a few hours and absorbed a sufficient quantity of smoke flavor the meat can be tightly wrapped in foil. This wrap will reduce moisture evaporation into the open air and keep the juices close to the meat (acting more like a braise than BBQ). It’s also a great way to capture the juices for use in a sauce. If you want a crispy exterior (a “bark”) then don’t use a foil wrap and cook a little longer. If you want some insurance on getting a tender, moist final product then use the wrap.Smoke and WoodWood Choice   – Just about any hardwood will do. Oak and hickory are some of the most popular and most commonly available. Mesquite, maple and fruitwoods can add a sweetness to the meat, but don’t overdo it. Herb woods like basil, rosemary and thyme can be used in small quantities to add a deeper flavor profile. Avoid softwoods (evergreen trees) because the high resin levels will give your meat an unpleasant taste.Smoke Ring   – The “smoke ring” is a reddish/pink coloration just under the surface of the meat. It’s formed by a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in meat (which creates nitric acid and colors the meat). A good smoke ring is prized in BBQ because it usually indicates that the meat was successfully cooked slowly at a low temperature. The smoke ring gradually forms until the meat (just under the surface) reaches 140°F, then the formation stops. The thickness of your smoke ring depends on how long it takes for the meat to reach this temperature. Knowing how a smoke ring forms gives us two practical applications:1. To maximize your smoke ring take the meat directly from the refrigerator to the cooker. Conventional wisdom instructs you to bring the meat to room temperature before cooking, but starting straight from a cooler temperature will give your meat more time to develop a smoke ring.2. Since smoke ring formation stops at 140°F you only need to worry about generating smoke for the first 4 hours of cooking (roughly). After that the meat will not be absorbing any more smoke flavor or coloring. After 4 hours, just concentrate on keeping a steady low temperature until the meat is done.The Oven OptionNot everyone is blessed with the time, space, and/or patience to play with a smoker. Take heart - you can still get good results with an oven.Heat your oven to 200°F - 225°F. Wrap the meat in foil. Put it in the oven until done as described above. About 1.5 - 2 hours per pound.If you want smoke flavor use your smoker/BBQ pit for the first 1 - 2 hours to infuse some smoke flavor into the meat. Then finish the cooking in the oven. If you don't have a smoker or don't want to bother with it - skip this step. It will still be good. Written by Chris Hughes Filed under cooking,  cooking tips,  learn,  recipe,  smoke,  wild boar Tweet

How to use it:

You can use chicken poop as fertilizer but you’d need to compost it before you do this.

This involves piling the poop and the carbon-rich materials in layers and letting it sit. This heap needs to be kept moist and aerated throughout the decomposing process.

After a couple of months of this, the poop will be cooler and can be applied to your plants. The heap will become crumbly and black when ready and then it can be applied to your plants or grass.

Duck poop can be used directly on your plants but it may be more difficult to collect because it is runny.

You can shovel the poop and apply it on your plants or you can use the soiled water that your ducks swim in and pour this water on your plants.

If you enjoyed this article then you may also be interested in other duck related articles. Here are some articles that you may be interested in: Duckling Vomiting, Do Geese Get Cold, Why Do Ducks Like Ice Water?, Why Is My Duck Throwing Up Water?, Does Duck Poop Kill Grass?, Duck Eggs Turning Black, How To Keep Ducks Quiet At Night

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Ethan Smith is a seasoned marine veteran, professional blogger, witty and edgy writer, and an avid hunter. He spent a great deal of his childhood years around the Apache-Sitgreaves National Forest in Arizona. Watching active hunters practise their craft initiated him into the world of hunting and rubrics of outdoor life. He also honed his writing skills by sharing his outdoor experiences with fellow schoolmates through their high school’s magazine. Further along the way, the US Marine Corps got wind of his excellent combination of skills and sought to put them into good use by employing him as a combat correspondent. He now shares his income from this prestigious job with his wife and one kid. Read more >>