Certified Pork

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You may want to invest in a small one. I noticed in another thread of yours that you make sausage. If you make the leap to dry cured, you will need it.

If you put the CB into a freezer it can take as along as 25 days to kill trichinae at -5*F or as quick as 2 days at -20*F. You could cook it the way you have been but it would take 4 1/2 hours at 125*F.
 
Thank you! If I keep it for 4 1/2 at 125*F it might dry out a lot. No?
Yes it would. That is why I led with freezing over cooking all the juice out of it.
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