How quickly should venison roasts in a slow cooker get above the "danger zone" (above 145 degrees)? Not done but safe to hold for a longer time?
I have three large roasts in a slow cooker and much of the meet is above the liquid in the pot. I am worried that the meet at the top will be at an unsafe temperature for too long. I'm cooking for a crowd, including expectant mothers so I can't afford to serve unsafe food!