Venison question

I butchered a doe this past Monday. I had everything all done but a bin with some scrap in it I was going to grind into burger. I got side tracked with a family emergency, and it is now Saturday, and it has been sitting in the fridge the whole week. Do you think its still good? I think it has a funny smell to it, but I am new to this butchering thing.

 

Should be fine. I would rinse with water but its probably just the blood your smelling which happens if the meat is not hung for long enough to drain the carcass.

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Hard to say, hopefully some of the guys that have been butchering awhile can chime in...

Being a rookie somewhat to complete deer processing on my own I'd go ahead and cook it after it being 6 days in the fridge, or freeze it. But more experienced guys may say not too. Just my two cents

"Couldn't think of a good Signature"

 

Grind it rinse it if you want but it will be fine.

 

Use it for coyote trapping lure


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Grind it.

 

if in doubt, throw it out

 

week in the fridge is probably good, any longer I would be worried

 

All good, I age my meat at least a week on ice.


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Check this out.... https://www.americanhunter.org/articles/2011/2/7/how-to-age-and-braise-venison/


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I let my deer cool in the fridge for at least 7 days, sometimes 14. I've never had any issues.


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I have processed hundreds of deer. In a controlled environment and or cooler your meat should be fine with no worries. Most processing butcher shops across the country have meat in coolers longer than that. Drain the blood and pack it.

 

should be good to go but if it worries you pitch it. its just scraps so its not like the whole deer went bad

 

Like 8 days? Just kidding.
If there's a doubt, throw it out.

 

If you are concerned, mix 1/4 cup Of vinegar into two cups of water. Soak your meat, completely submerged for five minutes. Take it out and rinse it off in running water then grind. The vinegar will kill any bacteria that may have grown. I did this with a buck I left overnight in the woods and found in the river the next day. We have eaten the meat several times with no issues.


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I wouldn't hesitate to consume it. Like some have said the meat is traditionally aged for a week or much longer to actually improve the flavor and texture. The only thing here is the blood that has pooled, which could encourage bacteria growth. But being in the fridge, it's pretty cold so rinse it and grind/cook it.

It's not grocery store meat that has traveled dozens of miles and touched dozens of surfaces, It's real meat from the woods! It touched your cutting board, knife and container (which I assume were all pretty clean).

 

I was a butcher at a slaughter house for a few years. You are all good to consume it, if it was refrigerated. Like mentioned above, up to 2 weeks.


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