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11-21-2012, 09:04 PM
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Join Date: Jul 2011
Location: Calgary, SE
Posts: 428
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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
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11-21-2012, 09:09 PM
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Join Date: Dec 2008
Location: Edmonton
Posts: 960
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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.
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11-21-2012, 09:14 PM
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Join Date: Apr 2009
Location: Stettler County
Posts: 471
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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
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11-21-2012, 09:16 PM
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Join Date: Sep 2010
Location: Vulcan Ab
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when a human eats another human, people act like it's the end if the friggin world. News coverage, tweets, blogs, outrage, Piers Morgan etcetc.
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11-21-2012, 09:25 PM
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Join Date: Feb 2010
Location: Stuck between wmu 110, 302 & 305
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. 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!!
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11-21-2012, 09:27 PM
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Join Date: Jun 2012
Location: Turner Valley
Posts: 2,922
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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
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11-21-2012, 09:28 PM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,789
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It will be fine as long as it has been hung in an environment that never exceeded 4-5 degrees celcius.
LC
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11-21-2012, 09:29 PM
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Join Date: May 2007
Location: Bowden, ab
Posts: 474
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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.
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11-21-2012, 09:48 PM
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Join Date: Jul 2011
Location: Calgary, SE
Posts: 428
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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....
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11-21-2012, 09:56 PM
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Join Date: Oct 2009
Location: Southern Alberta
Posts: 3,665
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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
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11-21-2012, 10:06 PM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,789
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Quote:
Originally Posted by bpk1982
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....
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The purpose for hanging game...is a controlled rotting process. It is not unusual for mold to develop after 2 weeks. We did some cutting tonight of a moose that was hung in a cooler for 17 days and there was a small amount of white mold on the meat...not worried at all.
LC
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11-21-2012, 10:31 PM
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Join Date: Jul 2010
Posts: 490
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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.
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11-21-2012, 10:41 PM
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Join Date: Dec 2007
Posts: 57
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It's mildew from the humidity, clean it with the vinegar mix that bearB8er mentioned. Nothing to worry about!
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11-22-2012, 05:51 AM
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Join Date: Jul 2011
Location: Calgary, SE
Posts: 428
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Thanks
Thanks again guys for the info! I'll be cutting and packing on Saturday...
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11-22-2012, 07:24 AM
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Join Date: Sep 2010
Location: St. Albert
Posts: 999
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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.
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11-22-2012, 08:15 AM
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Join Date: Dec 2009
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11-22-2012, 08:27 AM
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Join Date: Dec 2010
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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
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11-22-2012, 10:01 AM
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Join Date: Sep 2012
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No problem. Just trim and be clean and enjoy the tender feasts
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11-22-2012, 10:28 AM
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Join Date: Mar 2008
Posts: 2,168
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Quote:
Originally Posted by Lefty-Canuck
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Quote:
properly chilled game should be aged with the hide on unless it is to be stored in a cooler where the humidity is high
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Quote:
Very rapid chilling and hardening causes meat to be tough. This condition is known as cold shortening; it will occur if the internal muscle temperature drops to 32ºF within 12 hours after the kill. Leaving the hide on will help prevent cold shortening and also help to keep the carcass from freezing.
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^^^^^^^^^
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.
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11-22-2012, 11:09 AM
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Banned
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Join Date: Dec 2010
Location: SW Cowgree
Posts: 1,810
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Quote:
Originally Posted by lattery1
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
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X2,had a September bull a few years ago that we thought we were gonna lose after only 3-4 days in garage....butcher buddy came over,said it was fine,trim 1/4" off the outside layers and best moose we ever ate!
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11-22-2012, 12:56 PM
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Join Date: Apr 2008
Location: In the Rockies
Posts: 2,940
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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
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11-22-2012, 04:39 PM
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Join Date: Sep 2012
Posts: 2,974
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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.
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11-22-2012, 04:54 PM
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Join Date: Oct 2012
Posts: 95
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Quote:
Originally Posted by sjemac
^^^^^^^^^
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.
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I was always taught to get the hide off as soon as possible and that is how we do it. But I see more and more people who leave it on. I just can't because it was entrenched in me from very young not to. I have a walk in cooler and I guess really if the temp is constant it shouldn't matter. I would like to hear some more comments about leaving the hide on.
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11-22-2012, 04:56 PM
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Join Date: Oct 2009
Posts: 127
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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.
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11-22-2012, 08:56 PM
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Banned
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Join Date: Dec 2010
Location: SW Cowgree
Posts: 1,810
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Quote:
Originally Posted by Ilikemoosemeat
I was always taught to get the hide off as soon as possible and that is how we do it. But I see more and more people who leave it on. I just can't because it was entrenched in me from very young not to. I have a walk in cooler and I guess really if the temp is constant it shouldn't matter. I would like to hear some more comments about leaving the hide on.
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I've left the hide on a few deer in recent years anywhere from a week to 3 weeks if its cool enough after reading claims that it helps retain moisture as it ages.I hung a buck hide-on in my shed for 3 weeks with daytime temps from -10C to +10C and turned out really good,other than it wasa SOB to skin half frozen,lol.....and my long time butcher pal gave me some funny looks when I brought him a fresh skun deer with a 3 week old meat registration permit.....it looked like it was shot yesterday.
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.
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11-22-2012, 09:47 PM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,789
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Quote:
Originally Posted by Ilikemoosemeat
I was always taught to get the hide off as soon as possible and that is how we do it. But I see more and more people who leave it on. I just can't because it was entrenched in me from very young not to. I have a walk in cooler and I guess really if the temp is constant it shouldn't matter. I would like to hear some more comments about leaving the hide on.
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If you have a walk in...skin it...no need to leave the hide on and drag that hair into a clean cooler. Butchers don't leave the hide on a side of beef in a cooler.
LC
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11-22-2012, 11:11 PM
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Join Date: Mar 2008
Posts: 2,168
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Quote:
Originally Posted by Lefty-Canuck
If you have a walk in...skin it...no need to leave the hide on and drag that hair into a clean cooler. Butchers don't leave the hide on a side of beef in a cooler.
LC
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A side of beef has a lot more protective fat to trim away than a deer does. I've done it both ways and the product is always better if the hide is left on deer until butchering. Elk and moose are a different story.
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11-22-2012, 11:59 PM
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Banned
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Join Date: Dec 2010
Location: SW Cowgree
Posts: 1,810
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Quote:
Originally Posted by Lefty-Canuck
If you have a walk in...skin it...no need to leave the hide on and drag that hair into a clean cooler. Butchers don't leave the hide on a side of beef in a cooler.
LC
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Actually,I first learned about leaving the hide on from an article featuring a major meat processing plant in Wisconsin iirc?Their facility processes a few THOUSAND deer per season,peel the hides off with mechanical skinners etc.,and hide on aging is what they recommend whenever possible.The exception being,if I hit a shoulder etc.,I'd want to skin it ASAP and stop the bloodshot from spreading,but for a good double lunger or head/neck shot.....no worries?
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.
Last edited by grinr; 11-23-2012 at 12:12 AM.
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