What is going on with this venison? Killed last week. Aged in refrigerator.
We have killed many deer and aged them with this process. This is the first time this has happened. What happened?
by _loneranger_00
26 Comments
AdventurousGlass7432
What is a 600cc rack?
knighthawk82
Is it an aluminum rack?
Aluminum leaches green when rusting.
Responsible_Meat_621
That’s irresponsible meat
Dazzlethetrizzle
Freeze it if you aren’t going to eat it
Organic-Cat1203
Did you use a shotgun? Is it possible you didn’t get all the buckshot?
Toto_LZ
Oxidation id assume
Msqueefmaker
Always drain the deer from blood
joseph-star-Vill
The aging process goes through extensive chemical changes. That kinda of stuff being released can be quite reactive.
Big_Face_9726
Looks like the predator needs a med kit!
Key_Account_6591
Mad cow disease has crossed over into the deer population. Not saying that’s what this is, just an FYI on mad cow disease.
Patient_Gas_5245
It looks like leeching from the metal staples in it. Or whatever siver colored metal i am seeing in the picture.
WonderWheeler
Is the shot copper coated? That might be the explanation for the green color.
huntfly
You never allowed the meat to case up (it is clearly still moist on the outside), so that is spoilage. It needs to be hung in a cool open area to case up prior to being put into a fridge if you are going to age it that way.
Aniceman_but_crazier
You never know what goes on with game meat in the wild
chutupandtakemykarma
I bet your wire rack has corresponding bits that are off compared to the rest of it.
Dandelion_Bodies
Looks normal to me.
*Edit:* I just looked closer, what the fuck is all that pink and red shit on it?
Honest-Ad7763
Oxidation from metal rack
Small-Foundation9987
I wouldn’t last a week if I had to fend for myself in the woods. 😳
MyOthrCarsAThrowaway
Don’t. Don’t fucking eat that
USN303
Wasn’t clean and instead of a freezer to kill the bacteria it was refrigerated and the bacteria allowed to thrive.
AncientSkys
🤢🤮
jeggernaut312
Definitely from the fridge rack. Just trim it out.
DavieStBaconStan
Sous vide, reverse sear. Delicious. Nothing wrong with that deer.
Former_Daikon_103
The marking is too uniform for it to be a microbial reaction. Most likely a reaction from whatever surface this is resting against.
If you are concerned just trim it out.
Out of curiosity, what was the material this had contact against? Wouldn’t have been stainless steel so perhaps a coated metal where the coating has flaws?
imacabooseman
This looks like something from your rack. It’s just too coincidentally lined up with the hash marks from it. Idk if it is from some sort of oxidation on your rack, improper cleaning and sanitation, or too much moisture, idk… I’d start by trimming all the fat off as you normally would. If it’s all on the surface, I would think you would be fine. Hopefully, it is only in the fat layer.
Worst case, maybe call your state’s fish and game department and see if you can get in touch with their biologist and see if you could have a couple of samples tested somehow just to make sure. Idk how much it would cost, but it might be a small price to pay for peace of mind.
Ivoted4K
If I had to guess you were resting it on an aluminum cooling rack. Make sure you use stainless steel next time.
26 Comments
What is a 600cc rack?
Is it an aluminum rack?
Aluminum leaches green when rusting.
That’s irresponsible meat
Freeze it if you aren’t going to eat it
Did you use a shotgun? Is it possible you didn’t get all the buckshot?
Oxidation id assume
Always drain the deer from blood
The aging process goes through extensive chemical changes. That kinda of stuff being released can be quite reactive.
Looks like the predator needs a med kit!
Mad cow disease has crossed over into the deer population. Not saying that’s what this is, just an FYI on mad cow disease.
It looks like leeching from the metal staples in it. Or whatever siver colored metal i am seeing in the picture.
Is the shot copper coated? That might be the explanation for the green color.
You never allowed the meat to case up (it is clearly still moist on the outside), so that is spoilage. It needs to be hung in a cool open area to case up prior to being put into a fridge if you are going to age it that way.
You never know what goes on with game meat in the wild
I bet your wire rack has corresponding bits that are off compared to the rest of it.
Looks normal to me.
*Edit:* I just looked closer, what the fuck is all that pink and red shit on it?
Oxidation from metal rack
I wouldn’t last a week if I had to fend for myself in the woods. 😳
Don’t. Don’t fucking eat that
Wasn’t clean and instead of a freezer to kill the bacteria it was refrigerated and the bacteria allowed to thrive.
🤢🤮
Definitely from the fridge rack. Just trim it out.
Sous vide, reverse sear. Delicious. Nothing wrong with that deer.
The marking is too uniform for it to be a microbial reaction. Most likely a reaction from whatever surface this is resting against.
If you are concerned just trim it out.
Out of curiosity, what was the material this had contact against? Wouldn’t have been stainless steel so perhaps a coated metal where the coating has flaws?
This looks like something from your rack. It’s just too coincidentally lined up with the hash marks from it. Idk if it is from some sort of oxidation on your rack, improper cleaning and sanitation, or too much moisture, idk… I’d start by trimming all the fat off as you normally would. If it’s all on the surface, I would think you would be fine. Hopefully, it is only in the fat layer.
Worst case, maybe call your state’s fish and game department and see if you can get in touch with their biologist and see if you could have a couple of samples tested somehow just to make sure. Idk how much it would cost, but it might be a small price to pay for peace of mind.
If I had to guess you were resting it on an aluminum cooling rack. Make sure you use stainless steel next time.