Interesting perspective on aging, mould (!!) and spoiled carcasses

[TheOldTool]

Just watched this on the old Youtube and was very interested - especially in the bit where he is talking about the mould! I would take ONE look at that and think its no good..!



Would be interested to hear peoples comments and experiences!

 

[Camdig]

White mold good black mold bad is a general rule of thumb.

 

[nocturnaldave]

I like simple….. Any mould = fox bait!

 

[Sandy25]

Longest I've ever aged carcass for is 11 odd days in the skin. Was a 13kg Muntjac, neck shot so no blood damage inside the cavity. After 11 days smelt fine - hint of the "funk" that you get from dry aged meat, slight white mould inside the chest cavity. However, smelt and looked fine(no sliminess or obvious unusual discoloration), so wiped it out and butchered it. Didn't use the inside of the ribs anyway so wasn't going for consumption. Carcase butchered really well, meat very tender and had more complex flavour than standard aged venison but not overly gamey. would definitely repeat.

Sandy

 

[Essexsussex]

That meat beneath the mould looks descent.
But growing a white lawn on my carcass isn’t for me!

Never say never maybe I will try it one day

 

[Freeforester]

Time was not so long ago that you knew a decent bit of beef in the butcher’s cold store by the ‘bark’, as opposed to mould; if the carcass hasn’t been sufficiently ‘set’ (dry) whilst hanging then the cold air flow around the carcass may be the issue, or the lack of humidity being removed from the chiller. Many are too small, imho.

First five seconds in the video is contradictory,: the best way from start to finish wouldn’t leave the pelt hair to curl in along the gut opening cut, just sayin’.

 

[kieran222]

I have hung a roe carcase for three weeks and it had some white mould on the chest cavity which I wiped off. It was fine but didn't notice enough of a difference to bother doing it again as it takes up chiller space.

 

[Bugsy]

That’s the “gentry “ way of hanging game and then eating it , I’ve got an estate owner down my way who loves it hanging way over its time . He says it makes it more tender