Thread: Bone Taint?

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.

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.

Originally Posted by Shearer

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.

I agree with your last sentence.
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.

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.

Originally Posted by rugerman

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

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.

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