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.