[Sca-cooks] Food Safety / Food Preservation question
Daniel Myers
eduard at medievalcookery.com
Tue Jul 11 17:03:12 PDT 2006
Ok, so I've had this piece of uncooked venison sitting on the counter
at room temperature for about a week ...
It's (I hope) not as bad as it sounds. I had a fresh deer roast
handy on the same day I came across a reference to salting venison,
so I thought, "What the heck," and practically buried it in salt.
About 8 hours later I poured off the scary looking liquid that had
accumulated in the pan and repacked it with fresh salt.
The meat's lost a notable amount of volume, and has darkened in color
a bit, but otherwise appears ok. It doesn't smell bad at all (in
fact, it smells better than raw venison usually does).
So my question is this: Is there any way of knowing if this stuff is
safe to eat before I go to the trouble of boiling it to remove the
salt and cooking it and risking making myself horribly ill?
- Doc
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The Italians now eat many things which we think perfect carrion.
- Oliver Goldsmith, 1774
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