[Sca-cooks] Food Safety / Food Preservation question

[Daniel Myers]

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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