There was an oder that I can not describe other than it didn't smell very good. Also the bone marrow was spongey like. When we butcher we skin, then saw up the body in parts to make it easier to butcher. When we sawed into the rump area/hip that is where we saw it and really got a smell of the spoiled like rotten smell. We assumed it was CWD but, we never did send it to the DEP for confirmation. This was 12 years ago and just about when CWD was being made adjoining states. But, if you read up on it, my husband and I agreed that was definitely it. They say never to eat the meat if the deer smells spoiled when it shouldn't be. So, my husband and I are pretty strict about butchering and inspecting our kill prior to completely butchering and packaging. We run a clean and tidy shop and he even makes me wear a hairnet and we both wear gloves etc..
You'd think USDA was going to pop in at any moment.... hehe....
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I haven't had to deal with CWD. What was different when you sawed the bone that tipped you off for CWD?