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Old 12-09-2011, 11:57 AM
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DeppedyDogg
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Join Date: Nov 2011
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Default Green meat

Tell your buddy it's a common mistake to make but he needs to toss the venison.

After an hour or so of unchilled, ungutted rotting, bacteria begin to form. The bad type of bacteria. He will get sick if he eats it even if it's not green. Stomach contents will produce gasses that permeate and taint meat. So does urine as well as glandular secretions (hocks, etc).

Tell him the faster he cools the meat (AFTER gutting) the better it will taste. And I don't buy the bulltiki about aging the meat. Professional Chefs, slaughter houses and beef houses do this in temperature controlled, humidity controlled lockers. Hanging a carcass on a rack for a day in 25-30 degree temps. may be ok but that venison starts out gamey. Aging will do nothing to add flavor.

Not only do I immediately gut him, I seperate the carcass from most of the hide right there at the site of the kill. This does more to cool down the meat than anything and cooling down the meat is key to good tasting venison.

My $.02
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