Originally Posted by
the blur
and if it goes to the processor immediately, they all lay on the freezer floor for a week before he gets to my deer. Not much difference in the woods. And if the processor is busy, they get stacked on top of each other.
He cuts deer only once a week.
And how often do you hear about people aging their deer in the woods.......
Sounds like you need a different processor...... Laying them on the floor is not good IMO...and stacking them is also not good....no processor should stack deer...if your deer was on the bottom of the pile theres a likelihood of not cooling fast enough and the blood/bacteria causing the problems you stated....Ive only had one deer that was bad tasting and that was because of where the doe was taken...she ate lots of sagebrush and the meat tasted horrible/also it didn't get hung up like it was supposed to.
If you gut it, hang it, and cool it...and let it hang for a couple days minimum either at the processor or at home if temperature is below 38...the deer should be fine. You can also gut it and quarter it and put it in a fridge to let it age a couple days if its too warm outside..