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What to know
#8468638
12/07/21 12:52 PM
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Joined: Nov 2007
Posts: 1,281
BlackSnake
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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.
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Re: What to know
[Re: BlackSnake]
#8468643
12/07/21 12:58 PM
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Joined: Aug 2016
Posts: 8,290
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,290 |
Never heard of that ever.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: What to know
[Re: BlackSnake]
#8468655
12/07/21 01:25 PM
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Joined: Nov 2007
Posts: 1,281
BlackSnake
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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.
Last edited by BlackSnake; 12/07/21 01:26 PM.
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Re: What to know
[Re: BlackSnake]
#8468712
12/07/21 02:47 PM
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Joined: Oct 2008
Posts: 147
Jesse Griffiths
Woodsman
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Woodsman
Joined: Oct 2008
Posts: 147 |
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.
author of The Turkey Book, The Hog Book and Afield @thewildbooks.com @daidue.com
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Re: What to know
[Re: BlackSnake]
#8468834
12/07/21 06:02 PM
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Joined: Nov 2011
Posts: 2,493
der Teufel
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Posts: 2,493 |
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 have two unwritten rules: 1. 2.
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Re: What to know
[Re: BlackSnake]
#8468861
12/07/21 06:23 PM
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Joined: May 2011
Posts: 27,891
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
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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.
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Re: What to know
[Re: Herbie Hancock]
#8473154
12/12/21 09:38 AM
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Joined: Nov 2009
Posts: 68,999
NORML as can be
^^Cut the Cord^^
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^^Cut the Cord^^
Joined: Nov 2009
Posts: 68,999 |
Never heard of that ever.
(R-TX) .-- " TCNN CURL CRLB VFF VRNO AYR SNDL CGC TLRY MSOS "
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Re: What to know
[Re: BlackSnake]
#8473564
12/12/21 05:48 PM
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Joined: May 2010
Posts: 4,434
1955
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