tainted meat question

   Too bad bout that infection-- HEY dont be so quick to grind up the neck on other bucks- Even though it looks like it has  a lot of white stuff on it when skinned it actually makes a very tender and edible roast -even on a big shoe leather buck. It is in fact my favorite buck roast due to the flavor and consistent tenderness of the roast. All that white fatty stuff disappears in the roasting pot leavin great tender meat-and no strong taste.

Carefully cut round the bone high up and again down low. Then from the under side throat area slice  to the bone the length of the neck-(cut to cut)-and begin to  carefully cut close to the bone around the star shaped spinal column. It gets close to coming apart here and there but continue around the bone and carefully parting the meat from the bone-cut out the heavy whitish tendon and roll the roast tight and tie with COTTON twine. Makes a fine eating roast--  as long as you have cut  high and low on the neck bout  a foot long.
Try it once - you will never cut it for burger again.--Its kinda a hard roast to make on Deer smaller than a average buck cause the does and young ones simply dont have enough meat on the neck to make it worthwhile.
BTW-- great buck

Depends on how long the infection has been going on. Before spending the time and or money butchering cut off a steak or piece of loin and cook it. If it is bad you will stink up the kitchen and it will taste like hell. I've had to throw a couple away after trying to cut around the bad meat and also had one that was fine. Nice buck.

It would probably be prudent to cut out the infected area and then wash the knife with antibacterial soap and very, very hot water before using it on the rest of the deer.

Youll like the roast - its harder to make on the doe if shes too small.

Took my doe to the meat processor this evening and asked about this situation..
he said NO WAY would he trust the meat..
as mentioned..
"infection travels to other parts of the deer's or any animal's other body" ...

I'd have turned it over to the local WCO and received another tag to use on another buck...

just my 2 cents worth ..

I'm sure you will not die,sorry I didn't post earlier,I've done over 200 deer,the best way to test tainted meat is the smell,if it doesn't smell right don't eat it. Infection smells and meat thats not handle right will turn,several years ago when bonus tags started we killed 9 does in three days,I hung mine with a gambrell by the hind legs and removed the bung hole. My cousins left their deer just lay on a bench made of fencing in my out builing temps where in the 20's.Well they had to do a lot of trimming of the steak area,learn to do things right and you will be glad,I've never had a deer spoil on me,but have seen plenty. Dakota,about 20 years ago I shot a dandy 9 pt in gun that had a broadhead in the base of neck into behind the shoulder blade.I saved the 2 backstaps and 2 hind legs and pitch the rest,well I'm still here don't worry about it,you ate it and didn't get sick,bad meat smell bad when you cook it too.

The key to smoking a deer ham is brining(salt water over night in cold water and a cooler,and smoking at right temps,to high and it really cooks it and dries it out.I've made mine own and taken them to a smoke house,the guy charge .50 a lb. I bone them out and remove the nasty fat,they put it in a mesh bag and smoke them for a few days,just like a lean pork ham.