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Venison queston....Please help.
Cubslover
Member Posts: 18,601 ✭✭
So I get to my buddies house to butcher the doe I killed on Monday.
As he skins it he notices a yellowish tint on the inside of the hide. We get to cutting the meat and it has an odd smell. Almost like that of fish, not like spoiled meat. The meat itself has is kind of slimy almost and is not consistant in color. Going from a healthy blood red to a brown (the color beef takes when it's been in the freezer). Certian parts look fine such as the back straps and a couple loins. The rear legs look the worst though (she hung head down). All of the meat is real soft and tender instead of being very firm. And although she hung for 2 days (temperature was under 36 degrees), the meat was still pretty bloody. Neither one of us has seen this when butchering a deer and are wandering if this stuff has spoiled? Anyone else have that odd smell from a meat that was still good? I'm going to ask the DNR tommorow and I've stuck everyting in the freezer incase it is actually good except a couple 3-4oz peices for them to look at and smell.
Any ideas or comments would be greatly appreciated. If you ask a question I won't answer until morning, I'm headed to bed. I've had a long and emotionally tiring week.
"Better to carry a pistol and not need it than need a pistol and not have it." - Me
http://www.diamondbacktactical.com/
As he skins it he notices a yellowish tint on the inside of the hide. We get to cutting the meat and it has an odd smell. Almost like that of fish, not like spoiled meat. The meat itself has is kind of slimy almost and is not consistant in color. Going from a healthy blood red to a brown (the color beef takes when it's been in the freezer). Certian parts look fine such as the back straps and a couple loins. The rear legs look the worst though (she hung head down). All of the meat is real soft and tender instead of being very firm. And although she hung for 2 days (temperature was under 36 degrees), the meat was still pretty bloody. Neither one of us has seen this when butchering a deer and are wandering if this stuff has spoiled? Anyone else have that odd smell from a meat that was still good? I'm going to ask the DNR tommorow and I've stuck everyting in the freezer incase it is actually good except a couple 3-4oz peices for them to look at and smell.
Any ideas or comments would be greatly appreciated. If you ask a question I won't answer until morning, I'm headed to bed. I've had a long and emotionally tiring week.
"Better to carry a pistol and not need it than need a pistol and not have it." - Me
http://www.diamondbacktactical.com/
Half of the lives they tell about me aren't true.
Comments
Ruric, NE OHIO,
When in doubt I toss it, kinda sounds like it might have CWD or at least some kind of disease.
I hope not, that would be a new one to Indiana
www.archerytalk.com
and post this in the hunting section. Someone will know there, they are always full of answers.
NRA Life Member ---"A pocket knife, a clean hankey, and a pistol... things I can use." - Ted Nugent
Messenger Boy: The Thesselonian you're fighting... he's the biggest man i've ever seen. I wouldn't want to fight him.
Achilles: Thats why no-one will remember your name.
I second the "when in doubt, trow it out."