Fermenting question

[nanuk]

nanuk, morning...... Where can that be found ?? Can you post a link ???

Hey Dave, I edited my post to reflect USDA guidelines are for pork only...

the parasite Trichinella spiralis spiralis is the parasite proven to be treated by dry cure process as outlined by USDA.

Bear meat has other trichinella varieties that are not killed/deactivated by the dry cure or freezing, and ONLY heat kills them, so thorough cooking is the only safe method for bear meat

for some reason, (CRS or old age?) had my brain stuck on pork meat, and I overlooked bear.

thanks for catching that.

https://www.fsis.usda.gov/wps/wcm/c...liance-Guidelines-Trichinella.pdf?MOD=AJPERES

 

[daveomak]

Thanks.... Posting that helps our members find the proper procedure...