Processing a Rutted Up Deer - Pensacola Fishing Forum

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Old 01-19-2016, 12:20 AM   #1
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What are your experiences with the outcomes of processing a buck that is rutted up/stinking really good? Long story short, I killed one this weekend that was stinking like no other. Luckily the shot killed him instantly and he dropped in his tracks and he didn't have the option to pump extra adrenalin, testosterone, or hormones through his veins from running off. I ended up taking him to a processor in hopes they would be able to mix up the burger better, but I'm still getting the back straps and cube steaks made. Normally, I would process the meat myself, but I didn't have anywhere to clean him/quarter him properly. I figured the sausage that I'm having made in addition to seasoning and extra fat would help with the gameyness but I'm still not sure about the rest of the meat. I would hate to spend all the money and get back meat that isn't fit to eat. Sent from my iPhone using Forum Runner

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Old 01-19-2016, 12:30 AM   #2
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I've never known the meat to be affected by the rutting stench. Soak him in ice for a week and have him processed. Should be just fine.
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Old 01-19-2016, 12:50 AM   #3
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I ice soak all my deer for two weeks. It ages the meat and takes all the game flavor out.
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Old 01-19-2016, 12:52 AM   #4
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Originally Posted by doradohunter View Post
I ice soak all my deer for two weeks. It ages the meat and takes all the game flavor out.
That's normally my go to method, but the circumstances, which gave me no place to hang it up to clean it, running water, etc. left me with the best option to go straight to the processor.

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Old 01-19-2016, 12:58 AM   #5
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after cleaning I brine for 4-6 days then process, take all the game out of it...if you are careful cleaning there should not be an issue.
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Old 01-19-2016, 01:09 AM   #6
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after cleaning I brine for 4-6 days then process, take all the game out of it...if you are careful cleaning there should not be an issue.
Do you just add salt and sugar to the ice water slush?
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Old 01-19-2016, 01:15 AM   #7
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Up north we hunted during rut. Took the deer to the butcher right after field dressing. A week later he would be in my freezer. Never had any deer taste bad. We never hung them for days or iced them or soaked them. Field dress, swing by the house for pics or what ever then straight to the butcher. He hung them in his cooler until he got to it then he skinned it and cut it the way you requested. None of my deer had a gamey taste when cooked.

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Old 01-19-2016, 01:20 AM   #8
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Up north we hunted during rut. Took the deer to the butcher right after field dressing. A week later he would be in my freezer. Never had any deer taste bad. We never hung them for days or iced them or soaked them. Field dress, swing by the house for pics or what ever then straight to the butcher. He hung them in his cooler until he got to it then he skinned it and cut it the way you requested. None of my deer had a gamey taste when cooked.

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Old 01-19-2016, 01:22 AM   #9
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Do you just add salt and sugar to the ice water slush?
I add a cup of sea or kosher salt per gallon of water, lots of ice..after 24 hrs I flush the blood off and the go with 1/2 cup per gallon for the 3-4 more days and don't drain or flush just add ice if needed. I do this with rank boar hogs too and tastes like store bought pork.

Some folks add sugar/brown sugar even apple or pineapple juice to the mix, I never have.
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Old 01-19-2016, 01:33 AM   #10
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I mix apple cider with my wild pork, yummm. But as for the rutted up bucks having diffrent taste? I soak all mine up to 2 weeks as well. Never had a problem
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