Thread: Questionable Deer Meat- Help Requested

Just one question.
Did you have it in a plastic bag at all?
Only asking as I found out the hard way years ago the meat went off a combination of warm meat and warm weather in a plastic bag.

I like to fillet off the front quarters from the brisket towards the back so they are just hanging by a bit of skin if its hot especially if there is any shot damage there.
As above pop the ball joints on the pelvis and open up there as much as possible.
Gut as soon as possible goes without saying but...
If it is an easy one, ie gut and drag to vehicle and drive home best to open it up and cool before the drive if it is more than a few mins drive,hang if at all possible meat will not cool lying on the ground wrapped in insulation.

Shootm it was glad wrap, think he "shot it" at the soupy!

Originally Posted by Maca49

Shootm it was glad wrap, think he "shot it" at the soupy!

Nah didn't mean that at all.

Originally Posted by Shootm

Nah didn't mean that at all.

I know!

Someone should start a thread on most cost effective way to make a home chiller @kiwijames is it simple
Enough to convert an old fridge or do you have to be careful where you drill etc?

To be honest I recommend just dropping to butcher if you have one handy, have two fallow at counties custom killing at the moment (bombays) and they do a great job.

Bromleys home butcher in west Melton are also excellent and vacuum pack all steaks, cost is extremely minimal of not doing salamis etc and you skin yourself. At least that way you know it will be aged right and you get an excellent end product.

Originally Posted by Shootm

Just one question.
Did you have it in a plastic bag at all?
Only asking as I found out the hard way years ago the meat went off a combination of warm meat and warm weather in a plastic bag.

Ahhh so putting it in a big black bag is a no go Bugger might have messed up there

Nah in to a meat sack and home, under 2 hours and then in front of the fan. obviously no not enough.

All previous animals been either chilled or winter so new one for me. Like I said live and learn.

Originally Posted by PerazziSC3

Someone should start a thread on most cost effective way to make a home chiller @kiwijames is it simple
Enough to convert an old fridge or do you have to be careful where you drill etc?

To be honest I recommend just dropping to butcher if you have one handy, have two fallow at counties custom killing at the moment (bombays) and they do a great job.

Bromleys home butcher in west Melton are also excellent and vacuum pack all steaks, cost is extremely minimal of not doing salamis etc and you skin yourself. At least that way you know it will be aged right and you get an excellent end product.

I am starting to look at that and how to construct a small chiller big enough to hold a cut up deer. doesn't have to be massive just big enough

Just use a small fridge or freezer on the back of your ute, connect it to a generator and job tidy.

We do it all the time in summer

Originally Posted by Tahr

Seems pretty quick for it to go off, even with bone taint.

If it is urine or blood smelling on the surface (and that is what it sounds like), you can wipe the meat with a damp cloth dipped in a strongish solution of vinegar and water. Seems to neutralise it.

This is also a good method to remove any excess hair on a carcass after skinning. Im still shocking at getting hair erewere

Originally Posted by Willie

Got to say I think it is bone taint, stinks down at the bone so as much removed and now being chilled.
Also attempting to stop one finger bleeding after new boning knife decided to take a strike at it. paper stitches wont hold so kitchen roll and climbers tape to the hilt, nothing open til tomorrow so harden up butter cup lol.
Fuck me this has been the biggest pain in the arse deer ever!

Make sure you tell the doc you got cut handling venison.
Cuts can get quite infected.
We used to call it venison poisoning.
Hands would swell up like balloons and pretty painful.

A course of antibiotics will get rid of it if you get it.
I was never sure if it was the meat or the guts but I suffered with it a few times.

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I shot a red on the 31st and was a bit worried about the meat since it was a long hot carry out. So I put it in the freezer as soon as I got home for a few hours to chill it quickly then moved it to the fridge and it all seems good.

Originally Posted by MDub

I shot a red on the 31st and was a bit worried about the meat since it was a long hot carry out. So I put it in the freezer as soon as I got home for a few hours to chill it quickly then moved it to the fridge and it all seems good.

Yeah I dont have a freezer big enough otherwise I would have.
Some great advice comjng in, cheers.

Big one is don't put freshly shot meat into plastic. Let it hang for a bit n put into a mutton cloth type of thing. Plastic bad......


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I use an old fridge in the hot weather, it is surprising how much meat will fit with the bone removed in a good sized fridge. When I arrive home skin and break down, removing all the bone from hindquarters. Leave in the fridge for 5-7 days. I'm only an hour from where I normally hunt so it makes it a lot easier than guys who are away for a few days. If you are away overnight the animal needs to be removed from packs or it's skin in hot weather and hung in mutton cloth or similar in the breeze and the shade. The higher up off the ground the better.