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Hi everyone,
Shot a young hind one evening, hanged it in meat safe (night maybe got down to 12-15 degrees) then transferred to car for a 4 hour trip into fridge.
Aged for 6 days and started processing today and the membrane had a yellow tinge to it. Never seen it before in the 18 years of hunting. Smell is different according to wife but I don't think it's too different than normal.
Bone taint?
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Sounds a bit warm, but trust ya nose
Yup. Only the nose knows;)
I don't trust my nose, but my wife reckons it doesn't smell like other deer when she goes to get her wine from the fridge.
That looks a little funky, personal preference but i cut up the meat as soon as i get it home, chill it down fully over night and then age in vac pacs for a week then freeze.
Looks wrong. Trust the nose.
It's been too warm if that's the general state over much of the carcase. If its local too one area It could be Lymphatic Fluid.
Couple of things... It looks wet.wet is BAD. Wet is go off quick BAD. 4 hours in car is passenger footwell with aircon on full cold. Week in fridge is better skinned .I do it with two 15 litre buckets one inside the other,lots of holes in base of inner bucket so blood can drop through. Stir daily and tip out blood. A week is good but trust nose and if slightly worried get it bagged up and in freezer asap . As has been asked is that yellow widespread or just in one joint??
And another important thing. You feed family crap meat...they won't eat it again.could shun venison permanently. If you want to have blessing to go hunting,consider this carefully.
I do that, bloody cold feet!Quote:
Originally Posted by Micky Duck
Yea I'm thinking it was just a sick deer (was very skinny) as I've spoken to my local butcher and he's seen it once with a sick Sika spika and biffed it.
The bone/joints didn't have any discoloration, just the membranes.
Verdict is I'm throwing it out.
As long as you cook it to 65C that will kill any bugs, but if it smells a bit funky you would be best to curry it
Good man. Better to be safe than spewing your ring out.go shoot another and chalk this one up to experience.if it makes you feel better a good mate of mine has through one thing or another last meat from three of last five deer... Freezer died. Freezer unplugged,left too long in fridge.
Could be jaundice, what was the liver like?
Overall complexion can be yellow, and cartilage can be yellow. Impaired liver function can cause it, eczema can also cause it.
Didn't open it up. Just took legs and back steaks before it got too dark.
smell smell smell we are at the worst time of year warm days wet damp but a lot of experienced hunters on here and we are all saying the same thing - smell - maybe there should be a training course - okay put some pork and mutton out small pieces its expensive - let it go off - away from cats and dogs and train your nose to tell meat thats off - I am really joking but my nose is well trained after years of hunting - but that meat in the photos - the colour - looks like bone taint -try a dog see if they will eat it - but the advise on cooking temp - ignore - trust your nose
do you like the in-laws? or the guy at work who's always asking about some venison? if it was me as the others have said it would be going in a hole.
I came across the same thing with the stag I got this morning. Mostly over the rib cage between layers of meat/fat.
The deer was in excellent condition with fat all over the haunches and it was literally 6 hours between shooting it and cutting it up.
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I would normally hang it longer but am in to town tomorrow so it's off to the butcher.
No bad smell and all the organs look like they should. If you don't like the look of it, don't come to my place for dinner.:)
Jesus don't get em like that around here, poor bastard wouldn't be able to mount a hind come the roar
We nearly lost two house buttons overnight.they were too fat and meat couldn't cool properly.lesson learnt.carve off the thick rump fat and put cold hose inside for a bit then chucked frozen stuff inside ribcage for a bit with next one.
I agree with your last sentence.Quote:
Originally Posted by Shearer
Some people seem to think eating suspect meat is going to kill them.
Some of the nicest meat I've eaten has had that look and smell like it is buggered.
I do have a limit though.
And I'd rather eat an over aged meat animal than a perfectly aged rutting stag.
Wholly hell Shearer, that's some serious fat. Nothing wrong with that meat!
Mine had no fat whatsoever as you can see in picture.
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I make a point of removing skin a.s.a.p. even from quartered up animals. I think it's getting meat cooling as quickly as possible that's all important in retaining meat freshness. Even with Summer shof deer if you can remove skin then hang meat in solid shade with steady breeze the meat may blacken and shrink with moisture loss but has a greater chance of staying fresh.
I have shot some fat deer ( I thought ! ) in my time but never one as fat as @Shearer s beast. That's amazing !
Bloody hell @Shearer. That's almost like a cattle beast. He's been on some good feed.
I did that. Cooked the buggery out of it.....and it still tasted like 'off' curry. As many powerful condiments as I threw at it, I ended up biffing it.:oh noes:Quote:
Originally Posted by rugerman
Yeah there is only so much you can chuck at it. Garlic can be good but sometimes it's just too far gone. In that state I wouldn't even feed it to my dog
