Blood in meat?

[Rotorwash]

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

[Buckmeister]

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.

[butthead]

hamburger jerky

[Ryo]

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

[338win mag]

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.

[kolofardos]

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

[J_T]

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

[Rotorwash]

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

[Bugle M In]

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

Really!!....well, now I am curious....will have to try that.

[Dannybuoy]

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 .....

[Bugle M In]

I still like to Quarter up the game if I can when hanging, not just the whole animal in 1 piece.
May not make a difference?....but it is what I like to do.
Never had problems with blood in the meat by doing this.
Just my thoughts on the topic.

[Spy]

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 .....
I think this is the first time I have ever agreed with you. :-)

[gmachine19]

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

You better not be trolling with this post cuz this sounds like a winner!

[Surrey Boy]

Leeching the blood out will help, salt will help too. Blood in makes it very gamey.

[kelowna.jordan]

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.

Same here. Add a little vinegar to the water and drain a couple of times. The water will start out blood red, but by the third time itll be almost clear

[Drillbit]

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 .....

I just double tap and let the heart do the dirty work.

[J_T]

Really!!....well, now I am curious....will have to try that.Yup. Giver er a try. Works like a charm. Great for meat that has an off or strong taste. Then marinade with wine and vinegar. Wash, dry and cook. You wont go back.


You better not be trolling with this post cuz this sounds like a winner! Dont criticize until you giver a try.

[boxhitch]

Dead critters don't pump blood, most hunters meat still has blood in it, really no big deal
best one can hope for is a chest cavity full from a double lunger, gravity won't draw the blood from a rear leg til its severed and on a hook

more discussion http://www.huntingbc.ca/forum/showthread.php?139705-Does-bleeding-out-virsus-just-gutting-have-anything-to-do-with-meat-quality&highlight=bleeding

[Panzerfauste]

There is a certain community of hunters that prefer talking upper spine where the head meets the neck shots in hopes of keeping the blood in the meat for the added unique flavour. Ive not personally tried this because lve only ever shot one deer lol, but I come from the culinary community where this isnt unheard of. I would suggest trying cooking a few different small cuts yourself before deciding anything like grinding it all up. Keep in mind the blood contains a lot more nutrients than the meat and also additional protein, so from a pure health perspective its awesome!

[Dannybuoy]

To the OP , next time you or one of your buds drops a deer , cut the two main arteries at throat , get the head pointed downhill and see for yourself just how much blood flows. ( gravity is a real thing boxhitch ).
To panzerfuaste , the base of the skull shot actually allows for a better job of bleeding as the deer drops immediately . My shot of choice .

[steepNdeep]

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

:lol: :lol:

[Spy]

I used to soak ducks in coke over night, even chicken wings are good with a bit of salt and pepper...

[jbruce]

I agree,to the point of pouring any blood left in the bin back into the hamburger during the second or third grind.