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Old 11-21-2012, 09:04 PM
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Default 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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Old 11-21-2012, 09:09 PM
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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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Old 11-21-2012, 09:14 PM
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Default 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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Old 11-21-2012, 09:16 PM
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Old 11-21-2012, 09:27 PM
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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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Old 11-21-2012, 09:25 PM
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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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Old 11-21-2012, 09:28 PM
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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.

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Old 11-21-2012, 09:29 PM
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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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Old 11-21-2012, 09:48 PM
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bpk1982 bpk1982 is offline
 
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Default 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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Old 11-22-2012, 11:09 AM
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Quote:
Originally Posted by lattery1 View Post
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
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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Old 11-22-2012, 12:56 PM
Mountain Guy Mountain Guy is offline
 
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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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Old 11-22-2012, 04:39 PM
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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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