Smell when cooking

[buddys1974]

My buddy's son killed a buck last year and I gutted it and butchered it. Not a gut shut and we cleaned and washed cavity like normal. It was cold, below 30 overnight so it hung and I butchered it the next day. Kept cold the whole time and I ground what was to be ground when I got home. Meat looks and smells fine, even when I take a package of burger out and thaw it, it looks and smells normal. However, as soon as I start cooking the meat, it's stinks terribly. To the point I won't eat it. Backstreet, roast etc are fine, but the grind is atrocious. Deer did die a slower death as he spine it and he didn't finish it off til I got to his stand probably 30 minutes later. Any ideas on the burger stink? Think it could be from the death and more andrenalin or what? I can't Figueroa it out. I gutted and butchered 100+ deer and never had this issue. It was peak rut time too. Thanks.

 

[92xj]

96.485% of the time with grind and having stank or “gamey” taste is hair in the meat. I see it on every animal I watch get butchered, there is rarely any hair care. I burn all my quarters with a torch, then wipe before cutting muscle groups and chunks to grind. Even one hair that has been pissed on, then ground can taint a lot of meat.

 

[buddys1974]

96.485% of the time with grind and having stank or “gamey” taste is hair in the meat. I see it on every animal I watch get butchered, there is rarely any hair care. I burn all my quarters with a torch, then wipe before cutting muscle groups and chunks to grind. Even one hair that has been pissed on, then ground can taint a lot of meat.

ya, don't think thats it. Like I said, I've butchered more than most. I clean well and get the hair off. I'm at a loss on this one.

 

[The Guide]

Your fat that you added could have been sour.

Jay

 

[buddys1974]

Your fat that you added could have been sour.

Jay

didn't add fat. And trimmed all the deer fat off for the most part. Crazy, no smell at all till it heats up in skillet.

 

[Athens]

This seems like a dilemma, I am interested to know what made the meat go bad.

 

[Pony Soldier]

One of the last deer my son shot was a muley forkie. Killed clean neck shot, washed meat just like normal, cut it after a couple days at 28 degrees. Tasted so rank it challenged your courage to swallow.

This was not a sagebrush buck but a alder- vine maple buck from nw Montana. He wasn't even in rut. I've killed a lot of nice mulies and never encountered such a memorable taste. I think we made sausage out of him and used the spices to make him edible. Thank the lord he was small.

I think it fits the catagory that stuff happens. Not your fault!

 

[Soj51hopeful]

If the steaks and whole muscle cuts are fine then it’s something in the ground meat that’s different. I would guess the membrane and silver skin and whatever else that goes into the grinder was a little rank.

I’ve had this issue with rut bucks where whole muscle has a little funk but the grind was a whole other level of funk. Only thing I’ve found to make it edible was smoked jerky.