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Mar 25th, 2012
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Hog Jerky?? #7051578
01/24/18 09:00 PM
01/24/18 09:00 PM
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briancooper Offline OP
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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???

Re: Hog Jerky?? [Re: briancooper] #7051586
01/24/18 09:02 PM
01/24/18 09:02 PM
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Killeen/Ft Hood, TX
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No idea and no thanks.


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Re: Hog Jerky?? [Re: briancooper] #7051664
01/24/18 09:50 PM
01/24/18 09:50 PM
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North Texas - God's Country
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Nothing wrong with pork jerky, do it. Teriyaki with lot of crushed red pepper flakes.


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Re: Hog Jerky?? [Re: briancooper] #7051666
01/24/18 09:51 PM
01/24/18 09:51 PM
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Made some with the HI Mountain jalapeno cure. Mesquite smoked. Pretty tasty.

Re: Hog Jerky?? [Re: briancooper] #7051700
01/24/18 10:06 PM
01/24/18 10:06 PM
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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.

Re: Hog Jerky?? [Re: PappyG1] #7052432
01/25/18 03:22 PM
01/25/18 03:22 PM
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Posts: 2,639
Mineola,TX
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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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Re: Hog Jerky?? [Re: SapperTitan] #7052480
01/25/18 03:51 PM
01/25/18 03:51 PM
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Houston & Lexington, Texas
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Originally Posted By: SapperTitan
No idea and no thanks.


X2

Re: Hog Jerky?? [Re: briancooper] #7052501
01/25/18 04:10 PM
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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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Re: Hog Jerky?? [Re: briancooper] #7052774
01/25/18 07:41 PM
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Dried meat is not a good host for bacteria.


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Re: Hog Jerky?? [Re: Old Stony] #7052862
01/25/18 09:09 PM
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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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