permaculture

["Lawrence F. London, Jr." <lfl@intrex.net>]

John D'hondt wrote:
> They are easily kept and bred in Ireland. We started doing this when a new
> viral disease came in and made an end to keeping tame rabbits. And yes they
> are delicious. Don't know whether there are special meet breeds.
> They need four walls a foot high (but protect from cats, dogs and other
> predators for they are truly delicious) to keep them in and fresh green,
> preferably grass every day. They only drink after giving birth with this
> diet. 1-4 young depending on feeding after 4 weeks or so and the babies run
> around from the start. There is little aggression even in large groups.

Jill Rubin wrote:
> I just returned from a trip to Ecuador where people at higher elevations
> raise guinea pigs for meat.  The tempurature rarely drops much below
> freezing there, but I did learn that guinea pigs are very sensative to
> cold and wet conditions and you will probably have a high infant
> mortality rate if you live in a colder climate unless you can provide
> them with warm shelter.  Most people in Ecuador let their guinea pigs
> roam around their kitchens, but for health and food safety reasons, I
> wouldn't suggest this method.  I had some guinea pig while I was there
> and I thought it tasted like VERY greasy, dark turkey meat and I didn't
> find it that appealing.  Although very filling, guinea pigs do not have
> much meat on their bones.

Needing to protect them during freezing and wet weather would increase the 
trouble and cost of raising them
though it might be worth it. I hear they are delicious (if marinated or basted 
& grilled/deep fried or barbecued)
and then again, bland like rabbit or dark meat turkey. I wonder if the fat in 
them would have any of the qualities
of the fat in grass fed beef (good for you)? Truly etherial blazing barbecue 
marinades are easy to concoct so they could
be made tasty. This really sounds like easy, cheap, natural and healthy 
homegrown protein. Just thought of a good recipe
for John:

The Sanet GMO-Resistant Guinea Hog Sustainable Homestead Peasant Delight
:
barbecue marinade:
90,000 SU ground hot red pepper
honey
sea salt
small amount of molasses and/or ketchup or chili sauce (very optional)
cider vinegar
orange, lime or lemon juice
small amount of cumin (optional) and oregano
-
grill guinea pig over coals from hardwood
-
extract meat and shred (as with "pulled pork")
-
fix big pot of brown rice
-
fix big batch of potherbs, i.e. turnip and or mustard greens, kale, collards 
OR savoy cabbage with mushrooms, lemon
juice, salt and olive oil
-
dice tomatoes and a small amount of any kind of green pepper, celery, parsley 
and cilantro and some hot red pepper,
fresh, chop half dozen or more thumb-sized cloves of hot garlic and add to 
mix- add lots of lemon or lime juice and lots
of good olive oil and a small amount of balsamic vinegar and one teaspoon of 
honey - mix together and let stand in
fridge while guinea pig marinates
-
put meat over rice, top with the vegetable, oil, lime/lemon juice, garlic, 
etc. mixture
-
Serve as an entire meal with nothing else except iced green tea or hot coffee 
or herba matte if you have any
-
Pickle for desert

:
:

Here's feedback from other sources on raising guinea pigs for meat:

"There is an article on Guinea Hogs in this months American Livestocks Breeds 
Conservancy. It says contact:"
Guinea Hogs Assoc.
c/o Dodge Nature Center
365 Marie Ave W
West St. Paul, MN 55118
donoberdorfer@yahoo.com

"There is a complete paper on the raising of guinea pigs on a small-scale at
http://www.echotech.org/network/modules.php?name=News&file=article&sid=589

A login (free) is required to access the ECHO site.
http://www.echotech.org/network/

The site has much information that may be of interest to permaculturalists. 
ECHO provides technical support to
missionaries and development workers in the area of agriculture. "

:
I was able to access this paper without having to log in. LL
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