FINCHforum

My question is when putting the branches in the oven to kill live grubs/eggs that might be in them.At what temp. and for how long

When you cook meats you need the internal temp to hit about 350 to kill all the bacteria. So at least that temp or higher.

I still think this is unnecessary. Couldn't you just soak them in vinegar overnight then in water the next night and then just dry it out in the sun. ? The vinegar will kill, the water will cleanse, the sun will dry. Bingo!

all I do is spray any new branches with undiluted vinegar the day prior to putting them into the aviary

mickp wrote:all I do is spray any new branches with undiluted vinegar the day prior to putting them into the aviary

Me too... mine are too large to bake.

Wash the branches with a solution made from adding half a cup of bleach to a gallon of water. Scrub them with a washrag and rinse them thoroughly.

When the branches are completely dry, put them into your oven and allow them to bake at a temperature of 250 to 300 degrees Farenheit for 20 minutes. You can lay them on the oven rack or put them on an oven-safe tray lined with foil. This will complete the drying process and ensure that they are sterile

Hope this helps...

I have always been told if you are getting the branches live off the tree, then no baking or sanitizing is necessary.

Any crawly bugs on the branches, the birds will probably eat, and most diseases don't just live free in the environment for long.

If you're picking up damp branches off the ground that have fallen off a tree, that's another story.

I cut my branches from my trees in the backyard and put them right in the cages.

L in Ontario wrote:I cut my branches from my trees in the backyard and put them right in the cages.

Me too

Well I do wash mine.... mostly because everyone said to....

But the ones I put in my aviary are way to big to bake.

dfcauley wrote:Well I do wash mine.... mostly because everyone said to....

But the ones I put in my aviary are way to big to bake.

Roy walks in. "Whats for dinner honey?"
Looks in the oven. "Oh, not for me "

Thanks guys! I guess i will go for the middle ground and just use vinegar.

baked branches, wonder how they would taste with a bit of gravy

Similar to Kangaroo ribs...or leg of Wombat.

wombat tastes like pork and kangaroo ribs have no meat on them, the tail is great though for making soup
yes, I have eaten them and will do so again. the only thing that took some getting used to the idea of putting in my mouth to eat was snake, tasted like chicken when I finally worked up the courage