Today’s pork, Trichinosis, and Charcuterie

[oil99]

I’m venturing into the dry aged world and have noticed that many recipes seem to follow the same process as fresh, cold/hot smoked sausages or whole meats. Besides the obvious differences of cure 1 vs 2, starter cultures etc, my question is regarding handling of the meat. Some say pork should be frozen 20-30 days prior to making any dry cured product. Is this still the norm with today’s pork products?

Thank you for any advice.

 

[daveomak]

Someone mentioned all of the pork that comes from the BIG slaughter facilities is flash frozen... Don't know if that's true ... Can't imagine shipping pork 2,000 miles in a RR car from Iowa to the coast without being frozen...
Freezing wild game etc.... depending on temperature below zero, 5-10 days should be plenty... I think I remember that from somewhere... Soooo ... 20-30 days would be excellent...

 

[Gwanger]

Someone mentioned all of the pork that comes from the BIG slaughter facilities is flash frozen... Don't know if that's true ... Can't imagine shipping pork 2,000 miles in a RR car from Iowa to the coast without being frozen...
Freezing wild game etc.... depending on temperature below zero, 5-10 days should be plenty... I think I remember that from somewhere... Soooo ... 20-30 days would be excellent...

Dave- I think 5-10 days below zero was for killing parasites in fish, even though you supply us with a multitude of information on food safety which is very much appreciated.

 

[daveomak]

Thanks GW.... So I found an APHIS technical bulletin in my collection on stuff...

https://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm

...Interesting note about microwave ovens.. I never knew that fact...

 

[Gwanger]

Thanks GW.... So I found an APHIS technical bulletin in my collection on stuff...

https://www.aphis.usda.gov/vs/trichinae/docs/fact_sheet.htm

...Interesting note about microwave ovens.. I never knew that fact...

WOW Dave , nice info Post, had to get out the cheaters, As usual great info.

 

[oil99]

Thank you for the response and information, and as you said the microwave aspect was very interesting.

I'm guessing from what I see a lot of people just use fresh pork and don't do any extra deep freezing. Several books mention it, but the practice is rarely talked about in online forums.