Killed a nice mature buck last weekend and am cutting him up today. The meat itself smells much more, idk, rutty maybe? Or gamey? I’ve never noticed the smell on does or early season/late season bucks. This buck though is pretty strong. Almost to the point I don’t really know if I even want to make burger out of it. I’ve got a Kansas buck and doe for burger grind. Would link sausage, breakfast sausage, or jerky be better? I’m assuming some of you know what I’m talking about. Smells **** near like he did when I was cleaning him up. And yes, I take good precautions when skinning and quartering. Had him on ice within a couple of hours after he deceased. Been adding ice as needed, with the drain open ad cooler tilted.
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Skinny may be onto something there. I killed an OLD heavy 8 just over a week ago and MAN was he rank. when we walked up to him my son asked what the terrible smell was, and no I did not gut punch it. We labeled the meat "rutty Buck" before putting into the freezer. Back strap and hindquarters have been fine, but I am still leery of the rest.
This was the biggest bodied buck I have taken low fence. I hate to waste any of him.
Hope the best for you, let us know how it turns out if you do any grinding.
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