"Louisiana "La-yers" Peeps"

[LemonMeringue]

I just was googling and ran across Egg Peritonitis......icky! Pre BYC I didn't know chickens had such ailments!

 

[PrimroseMom1]

I just was googling and ran across Egg Peritonitis......icky!  Pre BYC I didn't know chickens had such ailments!

When I googled "yellow matter on chicken vent" the images were really yucky and DEFINATELY not what is going on with Lizzy. That BYC one I found was almost identical. She has really been a pretty good girl through all this indignity.

 

[foreverlearning]

Thank you so much. I have only looked at her vent yesterday and today and the yellow was there. I think I'll clean it off tomorrow and see what happens. I really hope it is a soft shell she sat on. She's not acting like a chicken with a broken hard shell inside her from what I read on it. She acts completely normal. No red, no blood, no drip, no swelling. Hoping for the best. Tomorrow will be vent cleaning day. I will be a vent expert when this is over. I read somewhere to clean it with coconut oil. I don't have coconut oil, could I use olive oil?

What do you suggest to use to clean it. Just warm water on cloth? Or olive oil? Or?

Dish soap and water. I know it sounds strange but I wouldn't put oil on it at this point because we want to see if it comes back. If you have oil on there and it comes back it won't stick so we would have no clue. The more I look the more I am thinking a soft shelled egg. Here is a great link, post # 10 by eggchel:

https://www.backyardchickens.com/t/2528/my-very-first-emergency-egg-bound-pictures-included

 

[PrimroseMom1]

Dish soap and water. I know it sounds strange but I wouldn't put oil on it at this point because we want to see if it comes back. If you have oil on there and it comes back it won't stick so we would have no clue. The more I look the more I am thinking a soft shelled egg. Here is a great link, post # 10 by eggchel:

https://www.backyardchickens.com/t/2528/my-very-first-emergency-egg-bound-pictures-included

You cannot imagine how much I appreciate your efforts on Lizzy,s and my behalf. I will follow your advice tomorrow. Also, tomorrow I will set up the little corral so I can observe her walking since she has been in the coop for two days and I don't want to let her loose and try to chase her down. So much of what I read includes whether she is walking around normally.

 

[Ron Skekel]

I know that question is for CackedNut but I wanted to chime in. I once had my lamb meat ground up and mixed with pork ( I think) and it was not good. The butcher explained something about the ground lamb having to be mixed with something else (another meat) and I told him ok. I will never do that again. I"m not sure why he couldn't make straight 100% lamb sausage. I may have to revisit the idea with another butcher and see if he can make 100% lamb sausage. I also think I"ll try ground lamb next time.

I buy it at wholefoods ground lamb nothing added. I have a meatloaf recipe from wolfgang puck with lamb, beef,and pork.mushrooms cream etc He loves it that way. They sell 100% lamb sausage at the butcher onTchopatulas in N O I think it comes from grow farm. Pam

 

[Ron Skekel]

Lol I bit my tongue. Don't I get a badge for that?

At least she didn't blow it!!!!lol

 

[LadyKotaDoria]

That is interesting about goat meat. The kid (about a ear old a a meat veiety, weathered if was tod in the early weeks of life. He was very healthy and fat, the youngest I ever butchered and only weathered goat. The oldest I do not remember her age, she was culled from a milking and kiddin. She was leaner, meat was noticeably, I thought to be more flavorful I must have cooked it right becouse it was tender. Thse are the 2 exit reams out of 4 goats I have butchered. I am a Stronge beliver in slow cooking.

Why would a grousery store sell and old buck? I have never had good goat from a food store. Next week I am going to try out a Middle East butcher across town I just heard of.

---------------
KUNTRYGIRL: rereading your posts, no it did not taste like beed. It had lamb and mutton leanings between the two extremes. The old girl was not quite as strange as mutton. I used garlic, cubed pepper, grains of Paradise and a lot of long pepper. Long pepper has a smoky ness to it.

Also, being there are times I can not add 1 + 1 and come up with 2. When I hunt I look for the youngest buck legal to hunt. I am thinking of the table not a dead deer heed on the wall. That might contribute to sweet venison. I thought it was 100% sweet bro use and a fast clean kills. Maybe not having a swollen neck from hormones running though him may be part of good venison. It took me only 60+ years to figure that out.

 

[LadyKotaDoria]

Shepherds pie? I usual make ranchers pie (with beef). I make my shepherds pie Alta. simple, slice onion, sweet until almost done, remove from heat, brown ground lamb, add 1 clove of gar lice finely crushed (unless you can resets.... The maybe 3 or 4 or 6 cloves), chopped carrot, and corn options. Salt and pepper, a touch of Worcestershire sauce. Add onions finish cooking. Just before done ad back the onions. Finish with peas. If dry add chicken stock as you cook. Do not over cook the lamb. Make your favorite mashed potato's. Finely chop shallots, sauté with butter, add to potato's. Pure meat into casserole dish cove with potato's. I do not care for cheese, but you ad a cheese to the top.

I made this once and it was alright, needed tuning to be good, I roasted 2 different peppers, a mild sweet Chile and jalapeño. Remove seeds. Remove the roasted skin from the chile and jalapeño, remove seeds. Chopped but not to fine. I used 1/2 of a scotch bonnet, removed seeds, Sliced thin.

As I scooped the lamb mixture I sprinkled the 3 peppers on the meat, in between the scoops. Going in for warmth and the fruitiness, rather then heat. The pScotch Bonnet was the sparks in the spice. I will never be able to perfect this because of stomach problems with peppers. I think less garlic, only a hint, and maybe using fresh crushed pepper.

It is better in Ranchers Pie, the beef is a lot less fussy and loves all peppers. I wanted to try other peppers, for the mild, warm, and hot. I have my Mexican Meat loaf down. Can make it without tasting it. The tomato sauces I pure over for finishing my meat loaf I put more f the diced peppers and a few of the jalapeño seeds.

 

[LadyKotaDoria]

Could it be that there isn't enough fat on it? I have to mix my ground deer sometimes because of that.

Our processor mixed the ground deer 50/50 with beef. It's been good that way. I will have to ask them about lamb. I'm sure there are a lot of opinions on the subject.

. Schmaltz

 

[glebreton]

You're probably right. I didn't ask him but I think I'll call tomorrow to ask him the reason why. I'll report back to you.

I cut my venison with bacon to add fat, and also gives a good smoky maple salty taste. Hell, everyone loves bacon! I get the "end pieces" which is the odd shaped scraps left over from the processing. It comes in 5 pound boxes. Add that in the grinding at a ratio of 1:10 or 2:10 depending on how much bacon flavor I want to come out of the end product. Makes great chili, and awesome burgers...