Thread: mould on aging meat

I always hang beef or venison during cooler months without aid of chiller, a bit of mould just means it just coming right and ready to be processed.
Just cut into meat or around hip/shoulder joints and smell for decay if concerned.
The smell of decay smells like rotting meat.

A bit of mould appearing is nothing to sweat about.

And just adding to trapperjons' bit, never hang an animal without releasing the joint fluid from knees/hips of an animal. Its what sets off meat decay quickest