The Paleo Mama

Homegrown and Handmade

Living Sustainably

Raw Feeding Paleo Dogs

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Don’t they look fierce?

I have stepped into a new world of raw feeding my dogs. It’s something that I have been interested in for months. In fact, I have almost felt convicted when it comes to my dogs. My family eats so clean and Paleo, but twice a day I find myself pouring kibble out of a bag down for my dogs. I started to feel guilty in a way. I didn’t even think there was another way that I can afford. Since our children were born, we have had to discontinue the use of $50 bags of high-end dog food. I thought since it was expensive, then it must be good. Well, not so much.

Samson’s first taste of real food

Dogs are carnivores. If out in the wild, they would live on a diet high in raw meat. It’s only when we started to socialize dogs with humans that processed “dog-food” came about. And even if you were to look at the ingredients of a bag of dog-food, you would find that it would be mostly grains and veggies…with some meat fillers. Poor doggies! So, that’s how my quest for finding the proper nutrition for my dogs began. I’ve heard of raw-feeding but I thought I could never do that. I have no idea why, but all I needed was the “push” to get me started on this path.

Yesterday, a natural group that I am in on Facebook started talking about raw-feeding. My mind couldn’t grasp it because it seemed too easy. I mean, seriously, you just throw a piece of raw chicken (bone-in) down for the dogs to eat? What about the bones splintering? What about the bacteria? What about them becoming blood-thirsty and possibly devouring my leg in my sleep?

Whatever, I’m doing it. I threw a chicken leg down for my fawn colored pug and a chicken thigh down for my black pug. They spent the next 30 minutes eating it, enjoying it, savoring it. It was the first real food they had EVER had. I almost cried. I saw the pleasure and delight in their eyes. You know when you bite into a savory, perfectly-cooked steak? The “oh-my-goodness-this-is-the-best-thing-I-have-ever-ate” feeling that you get? I actually feel like they love me more now. Last night my fawn pug, Samson, became more lively than I have ever seen him. He is my dog that hates eating. I would put kibble in his bowl in the morning and he would finally eat it at 8pm that night when his stomach became so fiercly hungry. I just figured he didn’t need much food. When I gave him the chicken leg it actually took him like 20 minutes to figure out how to hold the leg with his paws so he could tear away the meat! In less than 24 hours I have noticed a huge difference in him.

I’m not sure on all the proper methods of raw-feeding, but I plan on following the Prey Model diet for dogs. This is 5-10% organs, 10-15% edible bones, and 80-85% edible meat. The models and resembles, as closely as possible, what carnivorous canines have been eating for thousands of years.

Raw-feeding also seems like it’s going to be cheaper than feeding packaged dog-food. Yesterday I bought 10lbs of chicken, 2lbs of chicken organs, 3lbs of pork necks, and 3lbs of chicken backs (with meat) for under $15. This should last them a little over 3 weeks. I also plan on giving them some kefir every morning to help assist with the digestion of this new diet. Today as I was portioning the organs they got a few chicken hearts and split a big can of sardines! Needless to say, I am their hero!

More info on raw feeding:

The Science Behind Raw Feeding

Raw Dog Food: Make it Easy for You and Your Dogs

The Barf Diet

 

Meat for the month!

“Good broth resurrects the dead.”

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Chicken stock simmering away in my crock pot!

Unfortunately, because of our modern meat processing techniques and our fast-food, semi-homemade society, homemade stocks and broth have become a lost art. Nourishing Traditions says (one of my favorite cookbooks ever!), “In days gone by, when the butcher sold meat on the bone rather than individual filets and whole chickens rather than boneless breasts, our thrifty ancestors made use of every part of the animal by preparing stock, broth or bouillon from the bony portions.”

When properly prepared, meat and bone stocks are extremely nutritious, containing minerals of bone, cartilage, marrow and vegetables as electrolytes. I’ve also learned that adding an acidic medium, like Bragg’s raw Apple Cider Vinegar, makes the stock even more nutritious by helping to draw out even more minerals (i.e. calcium, magnesium, and potassium).

There is magic in homemade stock that cannot be replicated with chicken or beef flavored water sold in stores. Another advantage of making homemade stock is that it’s just so dang easy. My method for making stock has become second nature.

How I Make Stock:

  1. I always plan on eating a whole chicken a week. I rinse the chicken, put the organs in the fridge for the stock, throw the chicken in the crock pot (breast-side down), add 2-4 cups of water (depending on the size of the bird), and then cook the chicken on low for 6-8 hours. I know when it’s done when the legs easily fall off.
  2. I then let the chicken cool. Once cooled I take all the meat off and throw the skin, bones, and organs back into the crock pot.
  3. I cut an onion in fourths and throw it in along with , 2 whole garlic cloves, about an inch long piece of ginger, one celery stalk, one carrot, half a cup of apple cider vinegar, and a chicken foot (for added gelatin) if I have them.
  4. I then fill the rest of the crock pot up with water. I set it to low and I let it simmer for 24-48 hours.
  5. About an hour before I am ready to turn the crock pot off, I add my spices. I put in salt, pepper, and sage.
  6. I let it simmer for one more hour, let it cool, then strain the stock.

The outcome is amazing! It’s so dark and beautiful! Yes, I get excited about it! I usually plan on making some kind of a soup every week. Sometimes I freeze the stock. You can also boil the stock down and put it in ice-cube trays. It’s so easy and so frugal to make stock. When I see bones, I think of all the wonderful stocks I can make with them.

I also use my stock when I’m making baby food for my little 6 month old man. I add the stock to the vegetable purees to get them to the right consistency. I do this in my blender after I steam the veggies. Then I pour the mixture in ice cube trays and freeze. Once frozen I label a ziploc and dump the frozen cubes in the baggie! When mealtime comes around, I grab a few cubes and nuke them. My son LOVES his food like this! It’s a great way to add nutrition, protein, and important minerals to a baby’s diet!

I think we need to take note of how our ancestors appreciated every bit of an animal. Not only is it highly nutritious, but it’s also extremely frugal!

Now check out the color of that stock! All from 1 chicken…you can’t find that in a box or can!

My First Cave-mama Kill

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Dividing up our kill

So this is what a whole cow looks like! We went in with 4 other families and bought a whole cow to share. Of course, we didn’t have to do the dirty work (how un-cavewoman like of me) but we are now reaping the benefits of having yummy, grass-fed beef. We got 1/4th of a cow and I am hoping it lasts us 10 months or more. We have bought 1/8th of a cow before and I stretched it out to lasting us 5 months. But, we got so much more this time around. We got it from a local farmer to Savannah out at Treutlan farms (https://www.treutlenfarms.com/).

For 1/4th of a cow we got: 64lbs of ground meat, 8 rib eye, 9 TBone(some look like they may have NY strip attached), 3 Liver, 7 Sirloin, 4 roasts, and 7 cube steak. The cost was $4.50lb (everything included) and delivered to my house to split. The cow weighed 750lbs on the rail! Big boy!

I am a firm believer in buying local and knowing where your meat comes from. I was at the grocery store the other day looking at the meat prices and ground chuck was ON SALE for $4.99lb. And that isn’t even grass-fed. That stuff is also sprayed with preservatives and loaded with antibiotics and other nastiness.

Buy local! And second best option, buy your meat from a meat market. They aren’t sprayed with preservatives.