Certified Pork

[bill ace 350]

Where can you find trichinosis free certified pork for dry cured pork products?

Or do you freeze it for the recommended time/thickness of the meat?
Thanks

 

[smokerjim]

I haven't heard of trichinosis in 40 years, is that still around?

 

[bill ace 350]

think so, but pretty rare I guess.

Just curious if others ever had a concern.

 

[bill ace 350]

Botchulism is pretty rare in the U.S. also.

 

[smokerjim]

think so, but pretty rare I guess.

Just curious if others ever had a concern.

I don't have a concern, be interesting to see what the others think.

 

[bill ace 350]

This was interesting.

https://www.foodsafetynews.com/2019/03/europe-sees-rise-in-trichinellosis-cases/

 

[smokerjim]

This was interesting.

https://www.foodsafetynews.com/2019/03/europe-sees-rise-in-trichinellosis-cases/

if I lived in Europe maybe I would at least think about it, I think if it were a concern in the usa the fda would not of dropped the safe eating temp for pork from 160 to 145, what i've read wild bear and cougar meat are at the highest risk, wild hog would also be a little concern for me. so cook those wild animals a little longer to be safe. if I read it right 145-150 degrees will kill the trichinosis larves.

 

[bill ace 350]

if I lived in Europe maybe I would at least think about it, I think if it were a concern in the usa the fda would not of dropped the safe eating temp for pork from 160 to 145, what i've read wild bear and cougar meat are at the highest risk, wild hog would also be a little concern for me. so cook those wild animals a little longer to be safe. if I read it right 145-150 degrees will kill the trichinosis larves.

I'm interested in dry cured uncooked pork products

 

[smokerjim]

I'm interested in dry cured uncooked pork products

ive never made dry cured products, but a lot of people do and never heard of anyone getting it, I wonder if the nitrates and nitrites, salt would kill it off if by a very small chance the pork you are using is carrying it. i'm just saying if you want to make it I would just go ahead and make some and enjoy it when it's done. you probably have the same chance of getting trichinosis then you would getting bit by a great white in lake Ontario.