Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: frazier_17 on September 20, 2020, 12:53:57 PM
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Hey, my dad got a deer and has been hanging it for 4 days in the garage. It stays pretty cool in there but the deer is now starting to get a light mold growing on it. Is this meat no good anymore? What is the best thing to do from here?
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Does it smell? I'd wipe it down good with a vinegar water mix, and get that baby butchered.
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A lot of guys will hang meat till the mold starts to grow before they even think about butchering. I'm not one of those guys....but a lot are and do!! I would wipe it down like stated before and butcher. If it stinks.....it is bad. If it smells good it will eat fine. I can't think of anywhere in the state that has had cool enough temps the last week to hang a deer for 4 days. Hope it works out for you. :tup:
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Thanks for the advice.. gave it a little vinegar rinse and cut it up.. meat looks fine.. thanks again
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A lot of guys will hang meat till the mold starts to grow before they even think about butchering. I'm not one of those guys....but a lot are and do!! I would wipe it down like stated before and butcher. If it stinks.....it is bad. If it smells good it will eat fine. I can't think of anywhere in the state that has had cool enough temps the last week to hang a deer for 4 days. Hope it works out for you. :tup:
Ditto,
For future safety, I'd look at re-defining "cool". ;)
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Not just cool but also dry humidity has been extremely high last couple weeks you can get away with a touch warmer temps but humidity causes perfect conditions for molds and bacteria’s on meat
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I don't typically hang meat for more than a day or two, but the only mold I have ever had was when I washed out a carcass with some bottled water I had at the truck before quartering and bagging. Everything the water touched was moldy two days later when I got home and processed it. I just cut a thin slice off that part and no problem.
Some guys might have more info, there are different types of mold on other stuff like kraut and some is fine and some is very bad. I have no idea if the bad stuff can grow on meat or not.
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Yuck! Good luck, hope it works out for you.
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if it were under 40 deg for 4 days Id hang it, but like mentioned theres been nothing cool enough to hang meat in
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You want to hang it in a spot that is 35F - 40F. You hang it longer than that and the mold can start. Fillet that portion off your meet when you do your bigger cuts. Make sure none of it is green as well.
