Wild Boar Italian Sausage

That sure looked good, I'm all fired up about getting into that

Gary

Up here in WNY, we don't have them and from what I'm reading, don't want them, due to all the damage they do to agriculture, wildlife, etc.
My concern with killing the parasites they carry in the meat. Can someone with experience address this. Thanks in advance.

I'm sure, you can answer this question that once you have feral hog meat, you won't enjoy domestic pork again. Much tastier. Thanks for help.

Trichinosis
Food preparation
Larvae may be killed by the heating or irradiation of raw meat. Freezing is normally only effective for T. spiralis, since other species, such as T. nativa, are freeze resistant and can survive long-term freezing.[14]
All meat (including pork) can be safely prepared by cooking to an internal temperature of 165 °F (74 °C) or higher for 15 seconds or more.
Wild game: Wild game meat must be cooked thoroughly (see meat preparation above) Freezing wild game does not kill all trichinosis larval worms. This is because the worm species that typically infests wild game can resist freezing.
Pork: Freezing cuts of pork less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills T. spiralis larval worms; but this will not kill other trichinosis larval worm species, such as T. nativa, if they have infested the pork food supply (which is unlikely, due to geography).
Pork can be safely cooked to a slightly lower temperature, provided that the internal meat temperature is at least as hot for at least as long as listed in the USDA table below.[22] Nonetheless, it is prudent to allow a margin of error for variation in internal temperature within a particular cut of pork, which may have bones that affect temperature uniformity. In addition, kitchen thermometers have measurement error that must be considered. Pork may be cooked for significantly longer and at a higher uniform internal temperature than listed below to be safe.
Internal Temperature Internal Temperature Minimum Time
(°F).... (minutes)
120..... ....1260
122 .......... 570
124........... 270
126...........120
128 .......... 60
130........... 30
132........... 15
134........... 6
136........... 3
138 .......... 2
140 ...........1
142 ...........1
144 ........... Instant
[22]

Unsafe and unreliable methods of cooking meat include the use of microwave ovens, curing, drying, and smoking, as these methods are difficult to standardize and control.[14]

To kill trich, I would cook the meat at 138-140F and hold the meat at that temp for at least an hour to compensate for varying temps in the smoker and possibly a thermometer that was incorrect...
Calibrate you smoker temp and thermometers BEFORE you attempt any serious food safety steps like this.....

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