Mold on Deer

[C-Money]

Hello all! Out processing my sons deer this morning. Found some mold as seen in picture. I know the days have been low 60s, upper 30s at night. Is the meat okay? Just cut away moldy areas? Its only found in the areas shown. Been doing our deer for a long time, never ran into this. Thanks in advance!

[Stein]

Cut it off, rest should be fine although I wouldn't be hanging meat in 60 degree weather.  Looks like you got some moisture on those areas, anything that got wet and wasn't thoroughly dried will mold pretty quick from my experience.

[Timberstalker]

Vinegar wipe may help.

[jrebel]

Cut it off....it will be find.  Have a buddy that waits till mold starts to grow before he cuts..... .   He is still alive so I would say you are good to go with cutting it away.   

[h2ofowlr]

Just cut it off.  Meat will be good under it.  If you see green meat, disgard that as well.  You can smell portions of it and will notice if its sour.  I had this happen once when I hung my deer in a shed for a week and it had a bunch of mold on it.  I cut every bit of mold off it and bad meat and it was really tender and good.  I don't recomend doing this as it is a lot of work to fix and you can loose a bit of meat.  A good vinegar wipe in the area effected can also help the spread of the mold.  Then pat dry and start removing effected area layers.  I had a wet rag and would wipe blade down quickly after each cut as well.  Be cautious that you don't cut yourself during this process as well.

[C-Money]

Excellent info! Warm deer season for sure. I asked mother nature for 35deg and snow, must have fell on deaf ears!

[OutHouse]

This happened to me last year. I only noticed it on a hindquarter when I got to the butcher. He assured me it was fine and that he thought the meat looked "nicely aged". Like others said, just cut it off but be careful that you may spread the mold with the knife you are using to cut if off.

[C-Money]

Got the boys deer boned out. Cleaned knife with warm soapy water between cuts. Meat looks & smells fine. I think I will get mine done tonight,  even though I just got him yesterday morning. Dont want him getting moldy!

[Axle]

The mold won't hurt a thing. I second the vinegar bath. Vinegar stops the bacteria growth.
About 2 or 3 cups vinegar per gallon of water will work. Wash it down good. Then process it right away.
Some people used to let the deer hand till it had a growth of mold. Then they would cut it up. I did that in the '70s too.
There is no reason to let them age. It does no good to age it; but if you do and you get mold, the meat is fine.
If you insist on aging venison, a vinegar bath 'before' you age it will help to keep the mold and stink at bay.

[lewy]

Cool, dry and good air flow always.

[Sakko300wsm]

The mold won't hurt a thing. I second the vinegar bath. Vinegar stops the bacteria growth.
About 2 or 3 cups vinegar per gallon of water will work. Wash it down good. Then process it right away.
Some people used to let the deer hand till it had a growth of mold. Then they would cut it up. I did that in the '70s too.
There is no reason to let them age. It does no good to age it; but if you do and you get mold, the meat is fine.
If you insist on aging venison, a vinegar bath 'before' you age it will help to keep the mold and stink at bay.

Exactly- zero reason to hang deer and and elk - butcher and psckage ASAP and keep waste to a minimum. Have done it both ways multiple times and zero difference in quality.

[cryder]

Was that before or after the focusing of the Hubble scope or after ?

[elkrack]

Cool, dry and good air flow always.

 
Moisture leads to bacteria growth.

[phildobaggins]

Cutter out, big vinegar rub kinda guy. You'll be good!