Dry Curing and Trichinae parasites

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Read the study, but here are the results:

If pH is 4.6 and % NaCl ≥ 1.3%, 8 days are required to achieve complete inactivation of T. spiralis ML.

If pH is > 4.6 and ≤ 5.2, and

if % NaCl ≥ 1.3 but < 1.8, then 11 days are required;

if % NaCl ≥ 1.8 but < 2.8, then 9 days are required;

if % NaCl ≥ 2.8, then 8 days are required.

This proposed rule is not valid for pH outside of the range (4.6, 5.2), nor for % NaCl < 1.3.
 
Interesting stuff!!!

Wish there was a process that they prove for non-fermented, non-dried but cured sausages if such a thing was possible :D

I don't have bears here in TX but I think the black bear hunters and eaters would love to be able to apply such a process :)
 
Well tallbm, after reading that I feel much better about making salami with wild hog meat. And boy do I have a bunch of it!! LOL!!
 
Well tallbm, after reading that I feel much better about making salami with wild hog meat. And boy do I have a bunch of it!! LOL!!

Yeah that info pretty much seals the deal. Just wish curing salt alone would give the same results for piece of mind on non-fermented, non-dried sausage.

In any case I always ensure I cook my wild pork meat to 165F anyhow when eating in the end :)
 
Interesting stuff!!!

Wish there was a process that they prove for non-fermented, non-dried but cured sausages if such a thing was possible :D

I don't have bears here in TX but I think the black bear hunters and eaters would love to be able to apply such a process :)
Pasteurization is the best way to kill Trichinella spiralis in cooked sausages. A temp. of 136*F will kill if held long enough following the USDA regulations.
 
Pasteurization is the best way to kill Trichinella spiralis in cooked sausages. A temp. of 136*F will kill if held long enough following the USDA regulations.
Oh nice! Will keep that in mind as well. I know damn sure that my sausage goes 136F+ for well over a few hours as I walk sausage temps up.
 
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