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Hi Forum Salt the hay !! Ok Here is How to do Or how I do it. Salt the cut edge. If hay is just damp , One closed hand full (about 3-4 hepping(sp) table spoonfulls) to each 34" square bale 40-50lbs. Stack hay CUT EDGE UP. By damp I'm meaning baled late or was out in a dew and pick up ealy in the morning etc. Baled damper After one day starting to fill warm, smell like sour grass (silage smell).
Two closed handfulls. At two handfulls you should be able to see the salt one the top of the bale, just a little. Baled Green 60-70 LBS. bales fill like they a bricks, 3-4 closed handfulls bales after 24 hours are hot. NOW WATCH THIS TYPE> reason is they are the trouble makers. They would be the ones to get to the point of a low flash piont, may start a fire. ANd some would say just heavy bales. Will most of the time make good hay. BALED TOO Green , not going to make good hay. Best not to but it in the barn, But let say you do, I would. I salt it very heavy four open handfulls, place them alone the edge of the mile. I use them for bedding. Now the type of salt is picking or canning salt white. Brown may have copper in it, should not be used for goats. About the air drying get them to the point where they would be ok, but would not help cure the hay. The salt and lack of air cure it.
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