My wife makes tons of wild hog jerky and summer sausage. I’ve been told there are some precautions that need to be taken when making these two meets that’s not necessary with other wild hog meats. I’m being told 90 days in the freezer before you make them. Along with certain temps cooking for a period of time. Anyone else hear this? We ain’t got sick yet and been doing this for many years.

Never heard of that ever.

Processer in Breckinridge told us this and I’ve heard it before. Just want to make sure cause we eat tons of it and have forever with no issues.

21 days at -5 and then cooking to 165 kills, or renders trich larvae inert. The drying process will likely achieve the same. I'd feel good about 3 weeks frozen; 90 days is plenty.

Trichinosis can be a problem in wild hogs. As mentioned above, freezing and/or cooking kills the Trich larvae, but the freezing requirement is below what most home freezers will do. Actually, cooking to 140°F is technically sufficient, but because it's hard to ensure that the meat reaches that temp throughout most folks cook to at least 150°, with 160° being the general 'safe' recommendation.

The trouble with jerky is that it is a low temperature process. Simply drying the meat doesn't kill Trichinosis.

I've heard/read that one should not use feral hog meat for jerky for these reasons.

I've never made jerky with feral pork so can't speak to that, but have made all kinds of different sausages with them. I bring all of my cold smoked sausages to 150° - 153° internal (140° is safe), and good to go. Freezing first is not necessary, but I do understand that it makes some folks feel better. I have eaten a whole lot of feral pork fresh off the carcass, just cook it first and there is nothing to worry about.

Never heard that either. Found a good article on it.

https://honest-food.net/on-trichinosis-in-wild-game/

Seems that it is rare but better safe than sorry

News to me !