[Sca-cooks] Food Safety / Food Preservation question
Adele de Maisieres
ladyadele at paradise.net.nz
Tue Jul 11 17:08:23 PDT 2006
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
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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