Mold on deer meat
I have a mule deer hanging for 2 weeks...I didn't look at it for a couple of days and now I've noticed a little mold in places on it...was planning on butchering it this coming Saturday...I've left my deer this long many times with no problem...the weather has been cool...so is this meat ok??? Can I just cut it off and butcher? Thanks for advice....brian
|
I've been told that's all the butchers do, especially when it's busy, so I guess it's ok, but I can't say as I would be real keen on eating it. I'm sure someone with experience will be able to give you a better answer.
|
mold
Had that happen to a moose years ago. We trimmed it down about a 1/4 inch on all the cuts and it was by far the best meat I have eaten. We left my friends cow moose hang ten days this year and it was just starting to get a few fuzz spots on the inside of the back legs. Butchered her on Sunday, trimmed off a bit on the outside and she tastes fantastic. Maybe the English were on to something with " high game".
Les |
:party0052:
|
. Maybe the English were on to something with " high game".
Les[/QUOTE] Yup...hang the deer by the neck and when it falls.... ITS READY!!:) |
depends on the colore of the mold. White is ok clean it off and butcher away. If its green your hooped. Had that happen to me with and elk a few years ago. Called a butcher and ge gave me the same advice. Mold was white and the meat was excellant. My ex wouldn't eat it until I didn't die for a month. Hope this helps.
PG :shark: |
It will be fine as long as it has been hung in an environment that never exceeded 4-5 degrees celcius.
LC |
Most of my game has mold on it before I cut it. I mix vinigar and water 50/50 and wash the whole carcass down and cut it up. IMHO it makes for the best tasting and tenderest game meat.
As was mentioned - the mold was white not green. |
Mold is white
Yes the mold is white...and I checked the calander, it's actually only going to be hung for 2 weeks on this coming Saturday...I wonder why mold developed? It's been nice and cool and I've hung for longer before...thanks for the helpful info guys....
|
It will be just fine
Have you ever had AAA 28 day aged beef . I wouldnt reccommend you look at it before its cut into steaks....... LOL |
Quote:
LC |
Perfectly fine. Trim and butcher, I let them get that way as well. I've been told that that's when you butcher for better cuts.Let it hang until it starts to get that fuzz look, then butcher.
|
It's mildew from the humidity, clean it with the vinegar mix that bearB8er mentioned. Nothing to worry about!
|
Thanks
Thanks again guys for the info! I'll be cutting and packing on Saturday...
|
If you ever make charcuterie (dry cured meats) one method of keeping bad mold off the surface is to actually spray it with a bacteria culture (white powdery mold) that covers it and prevents the green and black molds from growing. before you eat you just wipe with vinegar or peel off the casing depending on what kind/style is being cured.
2 weeks of hanging should make some tasty meat. |
Here is a fun fact sheet if you have a few minutes.:)
http://www.fsis.usda.gov/Fact_Sheets...Food/index.asp |
Here is another great article about hanging and aging game....if you read it, read the whole thing. Lots of good info in there.
http://www.theoutdoorlodge.com/featu..._big_game.html LC |
No problem. Just trim and be clean and enjoy the tender feasts:)
|
Quote:
Quote:
Quote:
Coincides with my reasons for leaving the hide on. No mold on the meat when you hang with the hide on and very little nasty crust to trim off. |
Quote:
|
HAd some mold develop on an elk last year. First time I've experienced it.
I attribute it to hanging in an uncontrolled environment (garage) for close to 2 weeks. Fluctuating temps may have been the cause. Have had moose hang for over 2 weeks in a cooler and not a spot of mold. We had left the hide on the elk. Mold on the inside of the cavity. It ended up being fine eating and still alive today :) |
I prefer the hide on hanging if conditions are right as well. Have done this for years with no problems at all. Temp. must be monitored though and do not let it freeze.
|
Quote:
|
2 weeks?? hmm
ive seen it before and just cut it off 1/4" like already said. when beef is aged for two weeks its in a very control temperature environment and the fat content is much different then lean deer.. 1 week would be plenty time to hang. |
Quote:
I think it helps or certainly doesn't hurt as long as the weather works with you.Unless you have your own meatlocker,I don't suspect many commercial operations would allow a hairy deer in their cooler?in the end,it certainly looks alot more fresh than a skinned carcass hung the same amount of time,and deer are small enough to cool thoroughly,don't think I'd chance a moose or elk for too long in the earlier seasons when many are taken. |
Quote:
LC |
Quote:
|
Quote:
Walk in or not,let's say we are huntn buds and both shoot bucks on the same day?you skin yours,I hang mine hide on,and we agree to butcher them after 21 days in our walk-in.Yours will be the dark carcass encased in a 1/8" dry rind,and mine will be the moist and fresh looking slab o'meat that looks like it was shot yesterday. ;) |
All times are GMT -6. The time now is 11:21 PM. |
Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.