This year I was beyond fortunate to take a bull much better than I have ever deserved. Big and very, very musky during the middle of the rut. That rutty smell was extremely strong while quartering and remained strong when butchering and packaging. Shot placement was right and not gut shot. I got the bull cooled quickly with dry ice and into the freezer in another day. Now the meat coming out of the freezer still smells a bit rutty, but to a much lesser degree.
The only things I can think that are different between this bull and others I have taken in the past for smell/taste is his age, him being the dominant herd bull, and the fact that these elk were coming down out of public to feed on center pivot corn in the valley. Any thoughts on this issue and any advice on getting rutty smell out of meat?
The only things I can think that are different between this bull and others I have taken in the past for smell/taste is his age, him being the dominant herd bull, and the fact that these elk were coming down out of public to feed on center pivot corn in the valley. Any thoughts on this issue and any advice on getting rutty smell out of meat?