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#7051578 - 01/24/18 03:00 PM Hog Jerky??
briancooper Offline
Light Foot

Registered: 11/12/13
Posts: 17
I shot a healthy hog over the weekend and was thinking about making some hog jerky. I have a Traeger that gets up to about 180 degrees on the smoke setting which should kill any bacteria in the meat. Has anyone done this? Is it good? Can it be done???

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#7051586 - 01/24/18 03:02 PM Re: Hog Jerky?? [Re: briancooper]
SapperTitan Online   content
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Registered: 11/17/10
Posts: 24877
Loc: Killeen/Ft Hood, TX
No idea and no thanks.
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#7051664 - 01/24/18 03:50 PM Re: Hog Jerky?? [Re: briancooper]
Cast Online   happy
THF Celebrity

Registered: 12/14/08
Posts: 17870
Loc: North Texas - God's Country
Nothing wrong with pork jerky, do it. Teriyaki with lot of crushed red pepper flakes.
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#7051666 - 01/24/18 03:51 PM Re: Hog Jerky?? [Re: briancooper]
PappyG1 Online   content
Bird Dog

Registered: 05/05/16
Posts: 322
Loc: N Texas
Made some with the HI Mountain jalapeno cure. Mesquite smoked. Pretty tasty.

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#7051700 - 01/24/18 04:06 PM Re: Hog Jerky?? [Re: briancooper]
Old Stony Offline
Bird Dog

Registered: 07/21/16
Posts: 324
Loc: East of Dallas
I've thought about it a number of times, but always passed. Doing jerky out of hog, it will have to pass the 160 degree mark to be safe...which is the same as just cooking it. You are just playing with some dangerous stuff doing jerky out of hogs.

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#7052432 - 01/25/18 09:22 AM Re: Hog Jerky?? [Re: PappyG1]
Deadend Offline
Veteran Tracker

Registered: 09/07/09
Posts: 2529
Loc: Mineola,TX
Originally Posted By: PappyG1
Made some with the HI Mountain jalapeno cure. Mesquite smoked. Pretty tasty.


This
Made with black pepper garlic blend, grind it up fine
And use jerky shooter
Smoke it up
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#7052480 - 01/25/18 09:51 AM Re: Hog Jerky?? [Re: SapperTitan]
TexasKC Online   content
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Registered: 12/30/12
Posts: 2854
Loc: Houston & Lexington, Texas
Originally Posted By: SapperTitan
No idea and no thanks.


X2

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#7052501 - 01/25/18 10:10 AM Re: Hog Jerky?? [Re: briancooper]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 27787
Loc: Texas
Have had quite a bit of it that was not smoked to an internal temp to cook/kill bacteria. Soaked in a salt or sugar cure rolled in course pepper and other seasonings COLD smoked nothing even probably approaching 100 degrees. It was good, really good and I lived to tell about it.

It was also probably always frozen. I wont do it, but it can be done.
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#7052774 - 01/25/18 01:41 PM Re: Hog Jerky?? [Re: briancooper]
Cast Online   happy
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Registered: 12/14/08
Posts: 17870
Loc: North Texas - God's Country
Dried meat is not a good host for bacteria.
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#7052862 - 01/25/18 03:09 PM Re: Hog Jerky?? [Re: Old Stony]
der Teufel Offline
Pro Tracker

Registered: 11/16/11
Posts: 1198
Loc: Central Texas
Originally Posted By: Old Stony
I've thought about it a number of times, but always passed. Doing jerky out of hog, it will have to pass the 160 degree mark to be safe...which is the same as just cooking it. You are just playing with some dangerous stuff doing jerky out of hogs.

This is the problem. While trichinosis is not really all that prevalent in feral hogs (according to my sources), it's there and you don't want to be the unlucky one who gets it.
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