[Sca-cooks] Food Safety / Food Preservation question

[Adele de Maisieres]

Daniel Myers wrote:

>It's (I hope) not as bad as it sounds.  I had a fresh deer roast [and salted it for a week].
>
>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?
>  
>

Well, it doesn't sound like there's any reason to believe that it's bad 
(looks good, smells good, well-packed in salt).   Personally, I'd eat 
it, and I don't know if I'd necessarily cook it before I tried it.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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