Hog Jerky??

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???

No idea and no thanks.

Nothing wrong with pork jerky, do it. Teriyaki with lot of crushed red pepper flakes.

Made some with the HI Mountain jalapeno cure. Mesquite smoked. Pretty tasty.

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
Made with black pepper garlic blend, grind it up fine
And use jerky shooter
Smoke it up

X2

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.

Dried meat is not a good host for bacteria.

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.