mold on deer

[okanagan]

Hello got a question..............

I have a doe that I shot 13 days ago hanging in a good friends cooler (temperature at about 4 celsius). Unfortunately I have not checked in on it in a few days, and today noticed some what I believe to be mold that is white in colour.
Has this animal gone bad on me? The last thing I want to do is have and animal that I shot not fit to eat..............

[todbartell]

trim it off and get it in the freezer

hanging wild game for half a month?

[Marc]

trim it off and get it in the freezer

hanging wild game for half a month?

I agree, trim it off and get it cut up and put in the freezer. Should be fine.

[Caveman]

trim it off and get it in the freezer

hanging wild game for half a month?

Like Tod says 13 days is out there. 4-7 days is more than enough. Trim and process pronto. Sounds like some moisture issues maybe, whats the ventilation like? Sounds like it's closed in.

WoW!! A guy can't take a moment to respond before someone beats you to it

[okanagan]

Its out of the cooler and on the cutting table , thanks greatly for the advice ,

I got some bad advice on how long to hang deer for I guess .......

[Stone Sheep Steve]

13 days is a pretty long time to hang a deer.

Butcher is right away but before you do give at a wipe down wipe a weak viniger solution. Mould doesn't like low pH environments.

When youdo butcher it, skin off all the meat that's been exposed to air. A sharp fillet knife works well.

Had one deer do this to me .... cleaned up nice and tasted fine.

SSS

[wetcoasthunter]

Butcher is right away but before you do give at a wipe down wipe a weak viniger solution. Mould doesn't like low pH environments.

When youdo butcher it, skin off all the meat that's been exposed to air. A sharp fillet knife works well.

Had one deer do this to me .... cleaned up nice and tasted fine.

SSS

X2, but make sure you get to cutting it up right after applying the vinigar. My butcher tells me that it actually speeds up the spoiling process

[gameslayer]

13 days is a pretty long time to hang a deer.

Butcher is right away but before you do give at a wipe down wipe a weak viniger solution. Mould doesn't like low pH environments.

When youdo butcher it, skin off all the meat that's been exposed to air. A sharp fillet knife works well.

Had one deer do this to me .... cleaned up nice and tasted fine.

SSS

X 3 I have had the same thing happen spoke to a Highly trained chef he said do the vinegar thing. Worked fine for us no problems.

[Allen50]

just wipe it off with a damp cloth, and cut and wrap it, when you hang beef for 21 day's that most people want, it get's mold on it, it's ageing, and all you do is wipe it off, it's ok,, if it's fat it can hang, don't get all worked up about it,,

[Chuck]

The only thing I hang is wet clothes. The best Deer I've ever eaten was still warm and twitching when we put it in the pan. More importantly is to cool it down and put some air on it (moving air - as in a fan) and a couple days is enough. Strong or gamey meat won't improve with hanging imo. Hanging to thoroughly cool the meat makes butchering easier - it sort of solidifies. Cleanliness is also to be considered - avoid cross contamination.