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While We are Talking Pork #8348718 08/12/21 01:49 AM
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Since so many of us love pork, and pork products.

A subject we are all aware of is how much to cook our pork. If I lived there in Texas again, I would be whacking them as often as I could, and turning them into food. I only offer this up because two friends have recently suffered from issues with a processed hog, and a bear from Spring 2021.

The one got a bacterial infection from his pig he raised and butchered himself , and the other got trichinosis from eating his bear meat rare. Both took a while and a bunch of meds to cure.

Clean and inspect your meat. Freeze well below 0 degrees for at least a week. Cook to 145 or above. Allow to rest at that temp if you can. I don't eat fresh pork out of the store, even tho I trust it very well, and prefer to freeze all my cuts and use after that. Just enjoy but use your common sense!!

Re: While We are Talking Pork [Re: Blank] #8348761 08/12/21 02:52 AM
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Sorry about your friends, doesn't sound fun.

I prefer eating feral pork over store bought, pigs are normally a staple at my casa and have been since I was a young buck. One of my favorite things to do is to cook fresh killed pigs at camp. They are perfectly safe to eat as long as they are properly/fully cooked, no medium pork for me - no blood. FME it is not necessary to freeze the meat first, but I do understand that it makes some folks feel better and that's cool. up

If you want your pork medium/little bloody then yes I would freeze first for sure.

Re: While We are Talking Pork [Re: skinnerback] #8348865 08/12/21 10:17 AM
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Originally Posted by skinnerback
Sorry about your friends, doesn't sound fun.

I prefer eating feral pork over store bought, pigs are normally a staple at my casa and have been since I was a young buck. One of my favorite things to do is to cook fresh killed pigs at camp. They are perfectly safe to eat as long as they are properly/fully cooked, no medium pork for me - no blood. FME it is not necessary to freeze the meat first, but I do understand that it makes some folks feel better and that's cool. up

If you want your pork medium/little bloody then yes I would freeze first for sure.



Mmmm, I love piggies and bloody piggy meat.


Wade Dews, REALTOR ®
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WDews@premierlegacyrealestate.com
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Re: While We are Talking Pork [Re: BigPig] #8348866 08/12/21 10:20 AM
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roflmao

Re: While We are Talking Pork [Re: Blank] #8348897 08/12/21 11:32 AM
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Good luck to your friend.

Re: While We are Talking Pork [Re: Blank] #8349000 08/12/21 01:09 PM
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I have butchered several wild hogs in the past, but not one in 15 years. Pork is always on sale for a very cheap price(not like beef) and I have no plans to ever butcher a wild pig again. That doesn`t mean I don`t plan on killing them though. My total from last year was 8.

Re: While We are Talking Pork [Re: Blank] #8349040 08/12/21 01:39 PM
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Pork tenderloin cooked to 135° is some good stuff, that is also store bought.


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Re: While We are Talking Pork [Re: Blank] #8349321 08/12/21 05:00 PM
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Only wild hogs I will eat are shoats, don't care for the big ones even though I will eat sausage if one of the boys bring it over. I smoke them at about 300 until I just reach 170 deg. I will douse the fire and leave it on the smoker til the smoker temp drops to 100. Works real well on those little 30-40 lbers. Meat just pulls off. It's all in the prep on them. Other than that, store bought for me.


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Re: While We are Talking Pork [Re: Blank] #8349345 08/12/21 05:15 PM
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I like my beef still mooing rare, but have and will always cook my pork well. Only place ive really seen leaving it medium etc. to be an improvement is pork loin, and personally not a fan of pork loin. Ill eat it, its fine, but left to my own devices I would never cook or order it. I see no reason to chance it.


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Re: While We are Talking Pork [Re: Blank] #8349678 08/12/21 10:24 PM
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Rare to medium rare on venison and beef for me except for store bought burger. Pork well done always, I knew someone with trichinosis from pork and not just no but ..... for me.


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Re: While We are Talking Pork [Re: kmon1] #8350015 08/13/21 03:46 AM
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Originally Posted by kmon1
Rare to medium rare on venison and beef for me except for store bought burger. Pork well done always, I knew someone with trichinosis from pork and not just no but ..... for me.


We haven’t bought store burger meat in years. I always request rare burgers from restaurants knowing they will over cook it.


Wade Dews, REALTOR ®
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Premier Legacy Real Estate, LLC.
www.PremierLegacyRealEstate.com
WDews@premierlegacyrealestate.com
214-356-2410

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