Stinky Deer

[Steve-o]

This is for HD, or anyone else who has experience cutting up deer.

We processed 4 yesterday.  The buck I shot was stink-eee.  It was not gut shot.  Actually, the tarsal glands smelled mild; they weren't the source of the smell.

HD, what do you guys do when you get a real stinky one in the shop? 

[mike89]

did it have any wounds?? 

[glenn57]

Wadda mean stinky?? Like spoiled meat?, cut a chunk off, get away from the crtter and smell it then.

You'll know if the meat is spoiled

Did you have a 💩  pants!

[roony]

Just eat it or give it to glenn.

[glenn57]

Just eat it or give it to glenn.

give it to Mikey    I heard Mikeys eat anything! at least that's what they said in the commercials.   

[Steve-o]

No other old wounds.  At first I was worried there was some colon or urethrae tissue left in the pelvis, but that wasn't the case either.  No guts were perforated. 

Here is the rest of the story.  I spined it.  Two shots in the spinal region just in front of the tenderloins.  That is where most of the smell emanated from. 

The kicker is, when I was boning out the front shoulder, I accidentally sliced thru a lymph node.  (No tissue damage from bullets in the front half of the deer.)  I took a whiff of the lymph node, and it was the same bad smell from the massive wound area.  I'm thinking that spinal fluid is responsible for the smell.

Anyone else have experience with spine-hit deer or knowledge of how spinal fluid might affect the taste or tenderness of the meat?

(I couldn't find much on line.)

[HD]

This is for HD, or anyone else who has experience cutting up deer.

We processed 4 yesterday.  The buck I shot was stink-eee.  It was not gut shot.  Actually, the tarsal glands smelled mild; they weren't the source of the smell.

HD, what do you guys do when you get a real stinky one in the shop? 

I can honestly say, that I have smelled many a deer in various forms.
I can tell if the deer has a heavy rut smell, to rotting meat, gut shot, not cooled down properly, left in a cooler sitting in water or dragged through the cattle pen (yes, that last one is true)
If we get one that is rotten or has infection, we call the owner immediately before processing.
During processing, we even take notes on the condition of the deer to let the owner know what we find.
Some things are not noticeable till being skun  and examined. (old wounds, lodged broad heads, small rimfire slugs and car collisions)
Deer are very resilient creatures, they are tougher than one might think. We have seen deer with puss sacks as big as a grapefruit, and somehow the deer looked fine on the outside.
In some cases, we have had the owner come back and pick the deer up.
We won't run deer through our shop that are bad. Keeping our equipment clean is a priority, and running a bad deer through is not an option.

The best deer have always been the ones that have been hung with the chest cavity spread open to cool. The worst deer have been the ones left hot, closed up in the back of a truck bed. The quicker you get the meat cooled down and aired out, the better.
If they are gut shot, hosing them out is fine, but very soon after that the cavity needs to be opened up for it to dry.
Most people don't know, but water is a breeding ground for bacteria...and meat sitting in water is a bad combination.
We also have seen deer with some of the guts still in the deer. Everything must be removed.

I can tell you the worst deer I've ever had to deal with was a large doe that was in left in the back of the truck hot, with the milk sack cut right down the middle and having SEVERAL .017 slugs peppered through the body. NOTHING smells worse than rotten milk and puss with green meat....prove me wrong... 

[glenn57]

Yea i don't know  but the morning after a triple pac of taco bell and Busch lattes.... :rotflmao

Im no expert but HD  is right aboutcleaningout the deer throughly and gettingit vooled down ASAP.

And evrn more criticalwith a bear! :