Smell when cooking

[jbwright]

Read thru the threads. Sounds like you have experience with butchering, so a gland getting missed seems unlikely.

I’d put it on the stress (therefore the hormones) secreted via a slow death. The best tasting deer are the quick kills with quick removal of guts. Do that and you’re on the way to great meals (after aging of course).

 

[buddys1974]

Read thru the threads. Sounds like you have experience with butchering, so a gland getting missed seems unlikely.

I’d put it on the stress (therefore the hormones) secreted via a slow death. The best tasting deer are the quick kills with quick removal of guts. Do that and you’re on the way to great meals (after aging of course).

I agree. It was buddys sons first bow kill. Unfortunately shot high and spined it. Just wish I knew which packages would stink and what ones wouldn't!

 

[ScreamingPotato]

It's the way it died, comes out stronger in the ground for whatever reason. My son had an antelope that was like that and we're currently eating a deer my wife shot 3 times that's the same way. Smells horrible cooking the ground but after it's done the ground tastes fine. It's weird. Both that antelope and wife's deer didn't die as quickly as normal and both of their other cuts of meat were fine. The antelope the ground was inedible but the deer ground tastes normal.

 

[j3h8]

You said you washed the cavity out. Was it gut shot? Other than the guys being punctured, I've never needed to rinse out the cavity. Water is a bacteria haven.

 

[jbwright]

I agree. It was buddys son’s first bow kill. Unfortunately shot high and spined it. Just wish I knew which packages would stink and what ones wouldn't!

I’m doubtful this would work, but maybe try a salt brine for a few hours with a batch before you brown the meat

 

[highcountrymuley]

How do u make sure you get all lymph nodes out? I have never purposefully tried to cut them out... never had a problem with thinking I left any in meat.

PS. I once gut shot a doe and bumped her while tracking. Gave her a couple hours and stalked up to finish her off in bed. Was very worried about the meat but it was fantastic. Blew me away.

 

[NRA4LIFE]

Every once in a while I come across these gray looking glands of some sort in the meat. Maybe some of that got in the grind?

 

[jbwright]

How do u make sure you get all lymph nodes out? I have never purposefully tried to cut them out... never had a problem with thinking I left any in meat.

PS. I once gut shot a doe and bumped her while tracking. Gave her a couple hours and stalked up to finish her off in bed. Was very worried about the meat but it was fantastic. Blew me away.

I pulled this graphic off the inner webs but I find/discard them when I'm separating the muscles in the hams and shoulders. For example on the hind quarter, once you have a deboned ham and you remove the top round from the rest of the ham, the gland will be inside a "ball" of fat

Edit: added "muscle"

 

[buddys1974]

I pulled this graphic off the inner webs but I find/discard them when I'm separating the muscles in the hams and shoulders. For example on the hind quarter, once you have a deboned ham and you remove the top round from the rest of the ham, the gland will be inside a "ball" of fat

Edit: added "muscle"

View attachment 843099

I pull all muscle groups apart before trimming up to grind

 

[jbwright]

I pull all muscle groups apart before trimming up to grind

I meant my response for @highcountrymuley

 

[highcountrymuley]

I guess I get them out while removing all fat before cutting into steaks and trimming for grinding. I can recall seeing globs in between muscles in a mass of fat. Thank you for the diagram!

 

[Catchfish]

What kind of water did you use for the cavity rinse.