Q. 512) Is there such a thing as "polaricy" that a person could get from
eating bad venison? I'm told that it can cause severe problems and even
death if not treated. I have looked and can not find any sort of sickness
with severe symptoms anywhere online. If there is such a thing, what is the
correct name and what are symptoms of it?
Q. 511) My buddy gave me some deer steaks and deer roast, and neck that
is wraped in wt bucher type paper, the dates on the paper say 1998. Is it
still good to eat. Its been in his freezer.
Q. 510) My husband and I are needing info on jerky making. Our neighbors have told us that the venison needs to be frozen for about 3 months before making jerky. Their jerky tastes really great, but is it necessary to freeze
it for that length of time before use? Is this a safety issue?
Q. 509) We were given some frozen elk steaks wrapped in butcher paper
dated 2006. Are these still safe to eat??? Thank you.
Q. 508)I was given some deer tenderloin and The man who gave it to me
said the brown spots in the muscle were o.k. that he had eaten the meat and
I could see it had not harmed him. Still thought I should check a little
more. These spots seem to be in all parts of the meat and it looks like
blood when cut into although it does not bleed. Any suggestions? Like your
site and will keep your address handy. Thanks...
Q. 507) Never cooked anything like deer before. Any beginning tips? Also
some of the meat was brown when I opened a pack, is this ok? It did not
smell bad. Thank you so much!
Q. 506) I could use your help. I have a hind quarter from a doe in my
freezer from last season (November 2008). It was originally wrapped in
plastic and then wrapped again in a black contractor thick garbage bag, duct
taped and frozen. It was frozen immediately (within hours of harvesting).
This season was a bad season and I was only able to harvest 1 deer. My
qestion to you is do you think that hind quarter is still good? I'd like to
thaw it out for hamburger, and deer sticks etc. I'm not sure what to look
for when deciding if the meat is still good or not. Any help you could give
would be greatly appreciated.
Q. 505) My husband killed a deer and my dad put the meat on ice for a week
like he has for since he was a little boy. Then we sent it to be processer
he has had it for almost a week and a half. is the meat still good or do we
need not get it?
Q. 504) Great site. Very helpful and informative. Q. I've been taught to soak my venison in a salt water solution to "draw the
blood out". Is this a good practice or am I reducing the quality of my
meat?
Q. 503) What is the maximum days deer meat can been kept refrigerated
before placing in the freezer? I processed some cuts (not ground) after cooling and put it in the refrigerator 15 days ago, forgot about and put it
in the freezer today. Should it still be safe for jerky? A beef eater
friend says 12-24 days is o.k.?
Q. 502) I hunt very close to my camp. Is it better to skin the deer before
gutting to keep the meat cleaner?
Q. 501) I just recieved my deer from the butcher, He ground all the meat
into straight deer burger only. I have read your formula for ground deer
burger using pork butt. How do I grind it now to make burger since it is
already burger? What is the proceedure you would use? Or am I just stuck to
making jerky out of it? I have a large hand grinder with 2 different sized
plates. Thanks.
Q. 500) How much burger should you get on average from a 120 lb. deer.
We're having the whole deer done in burger.
Q. 499) I've been hunting and processing my own venison for nearly 30
years, my first when I was 13. I just cut and packed 3 deer and noticed
something I've never seen before, one of the deer, a buck that was
unfortunately gut shot, when the meat was cut had a strange sheen to the end
grain of each cut. It looks and smells ok but when turned to the light has a
very noticable 'rainbow' shine to it. That's the best I can explain it. Any
idea what this might be? Nice site, I appreciate all your feedback.
Q. 498) Cut out some tenderloins before the deer was processed and placed
in a plastic bag with a marinade. It stayed cold in the fridge, however, I
didn't touch them for 4 days. When I went to cook them they were very
tender, brown on the outside and pink in the extreme middle. I took them out
of the marinade and placed in the freezer until I know if they are good or
not. What do you think? Thanks.
.
Q. 497)Just found this here neat site. Looks really awsome I will thourghly go
over it after i get done peckin this here keyboard. My question is I shot a
deer in the liver with a arrow didn't get it to the next mourning. I gut it
an of course it had a blood smell. The deer was still very warm (body
heat) 40degrees outside i didnt think much of smell i've smelt that smell
before BUT the meat on this deer has a strong blood smell Can anything be
done? I really dont want it to go to waist. oh its already deboned an in the
freg. Please help save my venison if possible THANKS MUCH
.
Q. 496) I want to make venison hamburger from scrath. All of the recipes I've found say to mix pork butt & hamburger meat. Why
can't I just use pork or beef fat to make the hamburger. Isn't that what the
butcher does to make regular hamburger meat. If so what would be the ratio.
Q. 495) My son killed a doe on Sunday evening we skinned and let soak in
lukewarm salt water until Monday evening. When we got ready to cut up and
bag it for freezer it had a foul smell. Is it ok or not? The meat looks good
and has a pretty color.
Q. 494) I killed a deer 3 days ago. I skinned the deer within 3 hrs of kill. Since then the meat has been in plastic bags inside my refrigerator. Took the meat to processor today (day 3) he said it would be another two days till he could get to it. Is this safe? Thanks in advance.
Q. 493) I shot a buck just before dark. It was raining so i waiting till
the next morning to look for it. I found it in the river face down behind
my house. Had it hanging for a few days, skined and quartered it, and it
smells fine. When deboneing the rear quarters i noticed that all the blood
vessels and veins had dried dark blood it them. Is this still good to eat?
Q. 492) My husband killed a deer 2 weeks ago, we immediately skinned and
dressed the deer, and we cut all the meat and put it in a cooler full of
ice, today I went to process the meat and it's not the pinkish color it was,
it's kinda a dull pink/gray color to the meat, it has stated on ice the
entire time, draining the bloody melted ice off..and replacing with fresh
ice. Did we ruin the meat, have you ever heard if this technique of storing
a deer? Thanks....
Q. 491) I have a piece of deer roast and i simply want to season and roast
it. What internal temp. Am i looking for and what temp should i cook it at?
Can it be slow roasted? Finally, approx. How long should it cook. Thank you
for your help.
Q. 490) I am just not clear on one thing, I have been getting different
reponses to this qustion. I know that with most meat it is recommended that
you dont freeze it twice. I had a lot of Venison and froze about 30 pounds
in portions, fo about 2 months, I then thawed it all, I ground it all and
made sausages that I re froze and I made burger mixed with pork fat and re
froze that, I have done this before, never got sick, is this wrong?
Q. 489) What is the best way to handle a field dressed liver? Rinse off
and hold in a ziplock back w/ fresh water? Or just leave it dry in the
ziplock bag??
Q. 488) My family does not care for venison. So we have had the top of my freezer shelf full for the last ten years. My daughter thinks I should donate it to the college for carbon dating. I was always going to make jerky out of it. How long is venison good for human consumption?
Q. 487) I have been told to take all of the fat, silver skin and connective tissue between muscle groups off before freezing. I've been told that the fat from deer will turn rancid? I am in the habit of droping my deer, field dressing and getting to home asap to skin and than immediately butcher placing the groups in the refrigerator, than taking them out one at a time to trim everything, is this necessary?
Q. 486) I've heard that you have to keep deer meat in the freezer for a month before you eat it. Is this true?
Q. 485) I am new to your website, but love it! I am getting ready to purchase a meat grinder and have read where you combine your ground venison with pork and beef. Archery season is getting ready to start here and I am going to try to kill deer and hogs (I have both on the property). My question is what should I do with the first one I kill while waiting to kill the second one (it may be a few days or a few weeks)? Should I grind the
first one and freeze it, then thaw it to grind the 2 animals together or should I cut it into trim meat and freeze it, then thaw it and grind it? Also, does the same thing you say about not being too overly particular about getting all the fat and silver off of a deer before you grind it apply to a wild hog as well? Is it still a good idea to do 12.5% beef with the 2 wild animals? Just getting started in this process and don't want to screw anything up. Thanks.
Q. 484) How do you get the gamey taste out of venison?
Q. 483) Hi, I was planning on doing some bowhunting this year and in my area during early bow season,daytime temps. are around 70 to 75 degrees,if I was lucky enough to get a deer, I have no access to a walk in cooler and I don't have an extra refrigerator to put the quarters in,so I was planning on field dressing deer,take home and skin/ quarter right away,and put in 2 insulated coolers. I was going to put a layer of unopened bags of ice on the bottom ( so the ice doesn't touch the meat),then I was going to put the unwrapped meat in,then some unopened bags of ice on top of the meat and I was going to open drain at bottom of cooler. My question is, am I going about this the right way? Does this method effectively chill the warm quarters through? Thanks for your help.
Q. 482) Does your video include the proper venison steak cuts and deboning? Do you butterfly your steaks when you cut them?
Q. 481) For warm weather deer care I have no access to a walk in cooler
and my original plan was to quarter deer and put in coolers with ice, but I
decided to instead skin and quarter deer right away and put quarters in my
kitchen refrigerator then butcher it two days later. Is this a good approach
and if so I'm just curious how long you can keep quartered deer in a
refrigerator before butchering it assuming that you made a quick clean kill
and recovery?
Q. 480) For warm weather deer care if no walk in cooler is available I've heard that you can skin the deer, quarter it, and put in a chest cooler with ice. My question is, can I skin and quarter the deer right away,fresh from the woods, and put quarters,which are still warm, in the ice chest right away, or do I have to hose carcass down with cold water to cool it down first? If so how long? I was told,by a butcher,that if you put warm meat in coolers with ice the meat could still spoil. Also do you shut the lid tight on ice chest or do you keep lid slightly open to let any heat from the meat escape? What is the correct way to put the quarters in the cooler? Can the meat touch the ice? Thanks for your time.
Q. 478) I have deer meat - it looks dark is the normal look or could the
meat have to much blood in it. I am new at this deer meat stuff. A friend
said when it was killed it may not have let the blood run out and it sat in
the meat.
Q. 477) Hello there. I bought some ground deer meat. It has a really funny
taste and smell when I cook it. I have tried different spices on it and
nothing works. What could be the cause of it tasting so funny.
Q. 476) Would you please tell me what the freezer life of venison is? My
Dad shot a deer in December 2007, immediately sent it to the butcher within
12 hours. I found my parents' freezer full of packets of ground venison
meat. I'm not sure if that is still good and before my Dad and I get into
an argument about it, I wanted to make sure. He said that you can keep it
forever -- there is never an expiration on it. I think that is incorrect -
there's got to be some time frame on it before it goes bad. It's also
extremely important because my Mom is battling cancer and has a very low
immune system right now -- and I want to make sure we are not putting her in jeopardy by feeding her bad meat..
Q. 475) Thanks for the info on the web site. This is the best site I've found for deer processing. I do have one question. I separate the hind quarter meet identical to how you have shown under "round primals" but often cut steaks out of some of the cuts you have listed as steaks and they end up
way to tough to enjoy eating. Can you recommend which cut to use for steaks, tips, roast, burger, etc for each of the 6 "round primals". Any help would be appreciated.
Q. 474) I have thawed venison that was frozen then added ground lean ground
beef and pork and ground the thawed venison then mixed everything and will
wrap individual patties in freezer paper and freeze again. The question is:
will I have a problem with bacteria with the refrozen meat.
Q. 473) A fellow that I work with asked me if you could freeze venison
liver? My husband always removes it from his deer and cooks it in pretty
short order, so we've never done it. Can you help?
Thanks
Q. 471) I have read many of the Q and As on your site but could not find
an answer to my question. We made venison hamburger meat recently. I left 1
pound in the fridge for about 4 days before cooking it. I am always leery
about using meat that looks slightly brown and I tend to think all meat
smells. Since we made the hamburger ourself from frozen meat the day it was
thawed enough to make it, is 4 days a reasonable time to keep it in the
refrigerator, or too long? Thanks for your time and opinion..
Q. 470) I got some venison meat from my father-in-law, and he got it from
a friend... It basic wrapped and frozen in clear wrap and I'm just wondering
how to tell if it is still good to eat? Is there a certain color the meat
should be frozen and unfrozen? And if it is goos what is the best way to
cook it? As you can tell I HAVE NO CLUE about venison meat at all... Thanks.
Q. 469) Do you have a link that shows the sequence you use in separating
the various roast in a venison hind quarter. Your web site is great.
Q. 468) I recently shot a buck just before dark and we could not find him.
The temp. was below freezing that night .We returned early the next morning
and found the deer.He was got shot and had only bled a small amount
external. It was no more than mid 40's. The deer was somewhat stiff but
still had some flexibility.I carried him immediately to a friend for
processing.Two days later i was told that the meat was no good because it
bled inside. They said that they started to progess the deer immediately.
The temp still was no more than mid 50's.I disagree.
Q. 467) As the sun came up on the second morning day of the season in NY,
I saw young six point buck dead in front of my tree stand. I didn't want the
animal to go to waste so I tagged it. Upon dressing it out I could not find
any enter or exit wounds; however the liver did look shattered. My question
is whether I should be worried that the meat could possibly be tainted?
Are there any diseases that a deer could die from that would pose a health
issue to the consumer? Please let me know for I don't know whether I should
eat or discard the venison that resides in my freezer.
Q. 466) I shot a deer on a Saturday morning at 8AM. By 10AM it was cleaned
and quartered and on ice. I drained the cooler daily and added ice as needed
until Tuesday(3 days)when I took it to the processors. I am to pick up the
meat next Tuesday so the deer will have been at the processors for two weeks
and a total of 17 days since shot. Do I need to be worried about anything?
This seems like a long time to me.
Q. 465) My grandson killed a deer in Alabama this weekend and its tongue was yellow. I have never seen that before. Do you what would cause that and is it safe to eat?
Q. 464) I ground up some deer meat to make jerky. I covered the bowl with tin foil and put it in the fridge overnight. I didn't put any cure or seasoning in it yet. When I took it out of the fridge, I noticed that where the foil touched the meat, the meat had eaten through the foil. Have you ever head of anything like that? The meat does not look or smell bad, and I have eaten plenty of it and did not get sick.
Q. 463) My son got his first deer (one arrow through the vitals) and has processed the meat saving a leg bone with meat on it for the dog. If I roast it in the oven, do I have to worry about things like 'chronic wasting disease' or whatever it's called? She won't actually eat the bone itself, but I'm sure it'll get nibbled. Thank you!
Q. 462) I killed a deer and let it hang for three days in cold weather. We cut it up and in the hind quarters and in the tenderloin meat there were black spots in the meat The meat did not smell bad but it was all black in some spots.Is the meat bad,because we were afraid to eat it. We have never seen anything like this before.If you can please give us some input on this matter.Thank you.
Q. 461) I was offered venison that had been shot (it was field dressed,but not skinned). The date of its shooting was about 3 and one half weeks ago. I refused the meat, but the people who offerd it insisted it was ok and they kept. Was it ok? My husband said the tongue was black.
Q. 460) 1st question this is my first year hunting. Ive killed two deer this year. I have a 270 and a 7mm rifle that i got from my grandfather. i killed the two deer with the 270 150 grain. i realized how much extra damage it does to the meat should i look into getting a smaller caliber? 2nd question im jus learning to cook deer meat when i cook the meat it turns out kinda greasy what should i do to cut the grease?
Q. 459) Hanging Deer Froze Thawed and Refroze Again, Never Had This Happen Before, and it never will Again, Is it safe to process and refreeze again. Okay , We partlially thawed my 4 - pointer out and left the shed at 38 degrees for a day and a half waiting to be able process the meat. It thawed enough to start processing and the mother-in-law happened to unplug the heater on the coldest day of the year! Go figure! Can we safely rethaw and process the meat still?
Q. 458) I am trying to grind most of the meat off a deer and the grinder
keeps getting clogged up. Is there something that I'm doing wrong or is my
grinder just not powerfull enough to do it right? I got the grinder at
WalMart. Thanks
Q. 457) We just received your video, but have not had a chance to watch it,
yet, so I thought I would write. After you skin the deer, what do you do
with the meat to take all the blood out before you cut it up and package it.
My husband puts the meat in a cooler and tops it with ice and changes out
the water everyday for 3 to 5 days. I don't feel comfortable with this
because the meat still holds alot of blood, is there an easier way before
you process the meat into cuts.
Q. 456) I was given some raw venison for my dog when I opened the ziploc it had an intense sweet smell like raseberrries was not slimy and had good color has it gone bad? is it safe to eat? I don't know how old it is.
Q. 455) My husband and son came across a buck that was still alive laying on ground with a shot through the jaw.They had been in the woods over an hour and heard no one shoot.they decided to end his suffering and tag him.They field dressed him and we took him to butcher.When we picked the deer up a week later we noticed the meat was drier and darker then normal and the blood was pasty and sticky.It did not have a foul odor.We called the butcher and he said that it has to do with how the deer was killed and state
he was in when killed.He said the meat is safe to eat and we may notice a different texture or taste. What is your opinon and is there any way to make meat taste like normal ? Possibly rinsing or soaking it before eating ? I am most concerned with the steaks since we like to eat those medium to medium well.Thanks in advance. Your site is very informative.
Q. 454) Thanks for the great web site!!! I'm going deer hunting in a couple days, and the temps are going to be in the teens to Mid twentys for three or four days, would it be ok to just wait till the temps got back up to the Mid thirdys before i skin, and cut it up. That is if i'm lucky enough to get one.
Q. 453) I have three deer hanging outside. One is skun out and the other two are not. They have been hanging now for about 2 weeks. All three have been frozen solid since the day we hung them. We have not had a single day of above 30 degrees. Are they still ok to finish processing and eat?
Q. 452) I do my own proccessing and after 10 days I took deboned meat to the butcher for balonga, dry beef and ground meat. I picked up the ground meat 3 days later and when I opened the first pack of ground meat it smelled very gamie and strong. We spiced up the burgers and had no ill effects from eating it. This venison was refridgerated from day 2 after I harvested it. I was wondering if this ground meat can be used for jerky and sausages?
Q. 451) Could you please tell me what is the best way to tell if a deer has aged too long? Thanks for a very informative web site.
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