Agreed.

The below information is from the USDA studies on Trichinella. I am a huge advocate for sous vide because you have the ability to hold meat at temperature for hours without the worry of overcooking your meat. According to the science, if I sous vide a pork loin for 3 hours at 126 degrees the pork would be completely safe to eat and it would be a perfect medium rare. This is a full 40 degrees lower than the previously 'accepted recommendation'.

Before you cook all your wild game to shoe leather took a deeper look at the recommendations and the reasoning behind them. You will have a new found appreciation for pork once you eat it at the proper temperature to ensure a tender moist product while remaining completely safe.


Pork information from the USDA

I would butterfly, not pound. Add the mixture you are talking about, my preference would be to leave out bell peppers and add garlic. Wrap in a bacon weave, in my experience this helps keep the stuffing in. Sprinkle with Meat Church honey Hot Hog BBQ rub. Lay on grill seem side up. Smoke to an internal temp of 150-155 depending on what you are comfortable with. Wrap it and let it rest when you pull it off. Slice and enjoy.

That is good info. 90% of trich cases comes from eating black bear. And remember to cook Steve properly before eating him since he still has worm larvae in him.

Instead of using flour I put a Ritz Crackers in s ziplock bag and pound out the crackers till they turn to powder. Dip the pork in egg mixture. dredge through the Ritz crackers, and fry. The Ritz crackers give it a buttery flavor. You can kick it up by adding some cajun seasoning or cayenne pepper in the crackers.

Just wanted to give y'all an update on how the backstrap went. Sorry for the really late update, but school has had me beat lately. I ended up butterflying the backstrap (not pounding it) and put the stuffing in the middle. We wrapped it in bacon, tooth picked it, and let it smoke on the traeger (with apple pellets) at 225 for I think a little less than 2 hours. I pulled it when it reached 160 and let me tell ya, y'all were right about the lower internal temp. I should have pulled it when it reached 150, but I wanted to be on the safe side for my first time. It ended up being a little tough but it was still fantastic! I will be doing this in the future for sure! Thank y'all for the help and information!

You can do a lot of things to help with the tuff. You can butterfly it and pound it a little with a meat mallet. You could butterfly it and let it marinade for 24 hours in some apple cider vinegar/worteshire(who the hell knows how to spell that?) salt pepper and garlic etc. Keep trying you will learn with every attempt.

Hmmm ive eaten a heck of a lot of rare deer. For years we tasted our ground sausage meat raw which includes both domestic and wild pork... I have had a few odd fever outbreaks etc. I usually do not go to the dr unless I think im going to die lol... I wonder how many worms I got in me

Worcestershire ... Wor-cester-shire

Well it is a good cut of meat. I liked grilled and smoked meat but any cut works to a degree. On the backstraps maybe sear and then wrap in foil with onion, etc. and cook/bake a couple of hours at about 325-350 degrees.