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Thread: Blood in meat?

  1. #1
    Join Date
    Jun 2016
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    377

    Blood in meat?

    I shot my mule deer this year and it dropped dead immediately. I didn't think much of it at the time . Usually they jump or take a step or 2 or kick a few times but not this one.

    I hung it for a few days then butchered it. I noticed the meat was darker around the arteries like the muscle was still saturated with blood. The meat also has a really strong smell. Quite a bit more than I've noticed before.

    It was gutted within minutes of being shot. The chest cavity had blood in it but not as much as usual. The temps were low -5 to -10 that day and during the time of hanging.

    What do you do with the meat in this scenario.
    I was thinking of just grinding it all and making sausage out of it. But Id like some opinions before I just grind the whole thing

    Thanks

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  3. #2
    Join Date
    Dec 2007
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    is everything!
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    Re: Blood in meat?

    Grind up a sample into burger and fry it up and give it a taste to see what you think of it. If it requires some spice to mask a "heavy" flavor, then maybe decide on some sausage that requires plenty of spice.
    caddisguy "I worry about predators wanting to eat me or bucks trying to take my manhood. "How was your hunting trip honey" ... "wahh I don't want to talk about it... sob ""

  4. #3
    Join Date
    Sep 2009
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    471

    Re: Blood in meat?

    hamburger jerky

  5. #4
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    Re: Blood in meat?

    A day before you’re wanting to eat your steaks, cut them up and put them in a strainer in the fridge. A lot of blood will drip out.

    I wouldn’t worry too much, the blood smell fades significantly upon cooking

  6. #5
    Join Date
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    Re: Blood in meat?

    When this has happened to me I will put the meat in water to thaw it out before preparing it, bringing alot of the unwanted blood out of the meat.

  7. #6
    Join Date
    Apr 2011
    Location
    North Van
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    Re: Blood in meat?

    Try soaking meat in salted water, just like brining a turkey. Change water and repeat

  8. #7
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    May 2004
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    Re: Blood in meat?

    Thaw your meat in coca cola. Softens and sweetens the meat. Not Pepsi.

  9. #8
    Join Date
    Jun 2016
    Posts
    377

    Re: Blood in meat?

    Thanks guys. I'll try give that a try.

  10. #9
    Join Date
    Feb 2009
    Posts
    8,515

    Re: Blood in meat?

    Quote Originally Posted by J_T View Post
    Thaw your meat in coca cola. Softens and sweetens the meat. Not Pepsi.
    Really!!....well, now I am curious....will have to try that.

  11. #10
    Join Date
    Dec 2007
    Location
    B.C CANADA
    Posts
    4,804

    Re: Blood in meat?

    And this is why we always bleed our game etc ..... ie cut the main arteries (throat) and get the head downhill ......
    hundreds of deer , cattle , sheep never had this problem.
    And que the non-believers .....

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