Smoked-Meat Forums
 

Go Back   Smoked-Meat Forums > Food & Cooking Safety

Main Menu
Module Jump:
Active Threads
0 Sesame crusted tuna
Last Post: PitRow
Posted On: 01-23-2018
Replies: 6
Views: 68
0 Heat shield
Last Post: a207769s
Posted On: 01-23-2018
Replies: 0
Views: 14
0 Anybody play with pressure cookers?
Last Post: HawgHeaven
Posted On: 01-23-2018
Replies: 14
Views: 157
0 Buckburgers & Buck-a-Roni
Last Post: Bearcarver
Posted On: 01-23-2018
Replies: 14
Views: 180
0 DDave's Reverse Flow Build
Last Post: HawgHeaven
Posted On: 01-23-2018
Replies: 31
Views: 518
More...
Mini Stats
Members 7,530 Entries 1
Members Entries
Threads 43,213 Reviews 1
Threads Reviews
Posts 648,871 Polls 37
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
More...
  #1  
Old 05-15-2014, 03:37 PM
Richtee's Avatar
Richtee Richtee is offline
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,621
Rep Power: 556
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default Curing and Smoking Meats for Home Food Preservation

"Curing and Smoking Meats for Home Food Preservation- Literature Review and Critical Preservation Points"

From The National Center for Home Food Preservation
Guide and Literature Review Series:
Smoking and Curing

http://nchfp.uga.edu/publications/nc..._smoke_fs.html

Hmm this looks like it needs reading... this is once section of it.

OK here's the balance. Wow... lots of info. Have not gone thru it all yet

http://nchfp.uga.edu/publications/nc...smoke_toc.html
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote

  #ADS  
 is online
Smoked-Meat Ads
 
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

  #2  
Old 05-15-2014, 03:55 PM
TasunkaWitko's Avatar
TasunkaWitko TasunkaWitko is offline
SMF/OTBS Refugee
 
Join Date: Mar 2010
Location: Chinook, Montana
Posts: 3,829
Rep Power: 246
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
Default

Quote:
5.2.5. Trichinosis
Details on trichinosis can be found in a publication by the National Pork Producers Council (Gamble) and on trichinosis statistics in the USA (CDC 1988). Trichinosis is an infestation of trichinae, or Trichinella spiralis or other Trichinella spp. The parasites invade the muscles causing severe pain and edema. It can be avoided by ensuring that cooked pork or certain wild game meat reaches an internal temperature of 150F or more. Freezing the pork according to the following chart also can kill trichinae:

Table 5.1. Freezing Pork to Kill Trichinae Freezer Temperature Group 1 Days Group 2 Days
5F 20 30
-10F 10 20
-20F 6 12
Group 1 comprises product in separate pieces not exceeding 6" in thickness or arranged on separate racks with the layers not exceeding 6" in depth. Group 2 comprises product in pieces, layers or within containers the thickness of which exceeds 6" but not 27" (US FDA 1999).

Although the incidence of trichinosis has decreased markedly from 300 to 400 cases annually in the 1940's to less than 90 cases per year in the early 1980's, this disease remains a problem in the United States. According to USDA recommendations, T. spiralis in pork is rendered non-viable if held at 5F, a temperature achievable in noncommercial freezers, for 20 days. However, meat from wild game, such as polar bear or walrus meat that has been infected with T. spiralis, remains infective even after 24 months of storage at 0F. The difference in susceptibility may be caused by different strains of T. spiralis found in domestic versus wild animals. Adequate cooking (170F. internally), well above the thermal death point of the organism (137F), remains the best safeguard against trichinosis in game meats (CDC 1985).
That's the one that always worries me. The others can be cooked out in the 140s or otherwise dealt with via curing and careful preparation, but this one....

Since I don't eat walrus, bear or polar bear etc., pork is the source ~ if it weren't for trichinosis, I would have tried making a proscuitto- or iberico-type ham years ago. But since it is customarily eaten without cooking (from what I have seen), and cooking is the only way that I can see to get rid of trichinosis....

Venison and beef, on the other hand, have been very good when using similar methods to make cured meats....
__________________
Fundamentals matter.



Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen

Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

BaitShopBoyz.com - Shoot the bull with the boyZ
Reply With Quote
  #3  
Old 05-15-2014, 03:57 PM
HawgHeaven's Avatar
HawgHeaven HawgHeaven is offline
<--- Me Li'l Sous Chef
 
Join Date: Feb 2009
Location: DelaWhere?
Posts: 23,840
Rep Power: 1300
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
"Curing and Smoking Meats for Home Food Preservation- Literature Review and Critical Preservation Points"

From The National Center for Home Food Preservation
Guide and Literature Review Series:
Smoking and Curing

http://nchfp.uga.edu/publications/nc..._smoke_fs.html

Hmm this looks like it needs reading... this is once section of it.

OK here's the balance. Wow... lots of info. Have not gone thru it all yet

http://nchfp.uga.edu/publications/nc...smoke_toc.html
That's a lot of info packed in there... got some reading to do...
__________________
It don't get no better than this...




~ P4 ~

There are good ships and wood ships,
The ships that sail the sea,
But the best ships are friendships,
And may they always be.




http://www.hhsbbq.com
Reply With Quote
  #4  
Old 05-15-2014, 03:59 PM
TasunkaWitko's Avatar
TasunkaWitko TasunkaWitko is offline
SMF/OTBS Refugee
 
Join Date: Mar 2010
Location: Chinook, Montana
Posts: 3,829
Rep Power: 246
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
Default

Rich - here's another source that I've found to be very helpful: the USDA Kitchen Companion:

http://www.fsis.usda.gov/wps/wcm/con...df?MOD=AJPERES

Seems to carry a lot of relevance for home cooks, versus the stuff written for restaurants etc. Might be helpful for members...
__________________
Fundamentals matter.



Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen

Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

BaitShopBoyz.com - Shoot the bull with the boyZ
Reply With Quote
  #5  
Old 05-15-2014, 04:08 PM
Richtee's Avatar
Richtee Richtee is offline
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,621
Rep Power: 556
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

Quote:
Originally Posted by TasunkaWitko View Post
Since I don't eat walrus, bear or polar bear etc., pork is the source ~ if it weren't for trichinosis, I would have tried making a proscuitto- or iberico-type ham years ago. But since it is customarily eaten without cooking (from what I have seen), and cooking is the only way that I can see to get rid of trichinosis....
Hmm freezing... I believe will kill Trich. Is that in there?

Hmm OK.. according to the CDC it's somewhat effective.

Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms; homemade jerky and sausage were the cause of many cases of trichinellosis reported to CDC in recent years.

Freeze pork less than 6 inches thick for 20 days at 5F (-15C) to kill any worms.

Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant.

Clean meat grinders thoroughly after each use.
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #6  
Old 05-15-2014, 04:23 PM
TasunkaWitko's Avatar
TasunkaWitko TasunkaWitko is offline
SMF/OTBS Refugee
 
Join Date: Mar 2010
Location: Chinook, Montana
Posts: 3,829
Rep Power: 246
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
Default

I've heard of the freezing - as you said, somewhat effective ~

What follows is my personal belief, after doing a lot of reading on the subject. Rich, feel free to edit or delete if you choose, but after doing the research I feel comfortable saying it and putting it out there for informational purposes:

Where wild game meats are concerned, I did quite a bit of research, since I hunt every year and have eaten venison all of my life.

Interesting fact is that nearly all cases of trichinosis from wild game were either wild boar, bear, walrus or other carnivore-/omnivore-type animals. Herbivores are simply not going to get it, because they naturally don't eat meat that is infected with it and that is how it is transmitted.

There were a tiny amount (single digits, if I remember correctly) that were associated with deer, but each of those cases (except possibly one) were from meat processors, home processors or other situations where the chance of cross-contamination was very high.

In fact, the chances of getting it from deer were even less than from beef (which was also extremely tiny, and I believe was explained though probable cross-contamination as well).

Bottom line, from my reading: I am totally satisfied that trichinosis is a danger when dealing with meat that comes form carnivores or omnivores - all of the reputable sources agreed on that. Once I learned this, I quit worrying about it in deer or beef, as long as steps are taken to eliminate cross-contamination.

So, if anyone wants to worry about meat-eating deer infecting them with trichinosis, I can't stop you - otherwise, if there is a charcuterie project that you want to try, beef and venison are delicious and quite-safe choices.

But pork remains....

Due to modern raising of animals and meat handling, the chances are also very small even for pork, but no reason to take the chance. Cook your pork (or other high-risk meats), people!
__________________
Fundamentals matter.



Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen

Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

BaitShopBoyz.com - Shoot the bull with the boyZ
Reply With Quote
  #7  
Old 05-15-2014, 04:26 PM
Richtee's Avatar
Richtee Richtee is offline
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,621
Rep Power: 556
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

I have no issue with the above post.

Huey does alot of bear. Perhaps he'll chime in here. And of course the feral hogs...Tex?
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #8  
Old 05-15-2014, 05:13 PM
Bearcarver's Avatar
Bearcarver Bearcarver is offline
Pit Master
 
Join Date: Mar 2011
Location: Macungie, PA
Posts: 15,830
Rep Power: 1822
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Bearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To AllBearcarver Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
I have no issue with the above post.

Huey does alot of bear. Perhaps he'll chime in here. And of course the feral hogs...Tex?

Should be a law against eating Bears!!! Bears are people too!!!

Just kidding---I love Bear meat, but never had it smoked.

The only Bear I ever saw with a lot of smoke on it was ME !!!


Bear
Reply With Quote
  #9  
Old 05-15-2014, 06:47 PM
SmokinOutBack's Avatar
SmokinOutBack SmokinOutBack is offline
Pit Master
 
Join Date: Jan 2011
Location: Cherry Hill, NJ
Posts: 9,029
Rep Power: 1293
SmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To All
SmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To AllSmokinOutBack Is  A Name Known To All
Default

Quote:
Originally Posted by Bearcarver View Post
Should be a law against eating Bears!!! Bears are people too!!!

Just kidding---I love Bear meat, but never had it smoked.

The only Bear I ever saw with a lot of smoke on it was ME !!!


Bear
That was good.
__________________
A few Webers, couple of Eggs, plenty of gadgets and a new MES 40 Gen 2.5 electric.
My best asset however is the inspiration from the members on this forum.


@SmokinJim52 on Twitter
Reply With Quote
  #10  
Old 05-15-2014, 08:23 PM
Texas-Hunter's Avatar
Texas-Hunter Texas-Hunter is online now
Mistfit ᕙ༼ຈل͜ຈ༽ᕗ
 
Join Date: Jan 2009
Location: Lone Star State
Posts: 11,767
Rep Power: 188
Texas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To All
Texas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To AllTexas-Hunter Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
Hmm freezing... I believe will kill Trich. Is that in there?

Hmm OK.. according to the CDC it's somewhat effective.

Curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms; homemade jerky and sausage were the cause of many cases of trichinellosis reported to CDC in recent years.

Freeze pork less than 6 inches thick for 20 days at 5F (-15C) to kill any worms.

Freezing wild game meats, unlike freezing pork products, may not effectively kill all worms because some worm species that infect wild game animals are freeze-resistant.

Clean meat grinders thoroughly after each use.
Quote:
Originally Posted by Richtee View Post
I have no issue with the above post.

Huey does alot of bear. Perhaps he'll chime in here. And of course the feral hogs...Tex?

When I take wild pigs I follow the rules above but I never use the pork in smoked sausages only fresh that I know will be grilled to proper temps..

Even though I do not know of anyone in Texas that has had an issue.. I take no chances..
__________________
Ken


I Should Have Been Rich Instead Of Being So Good Looking

Reply With Quote
  #11  
Old 05-21-2014, 04:58 PM
TasunkaWitko's Avatar
TasunkaWitko TasunkaWitko is offline
SMF/OTBS Refugee
 
Join Date: Mar 2010
Location: Chinook, Montana
Posts: 3,829
Rep Power: 246
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
TasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To AllTasunkaWitko Is  A Name Known To All
Default

Rich -

Mark and I hashed through some issues where there was some lack of clarity, and working together I think we've come up with some good, solid guidelines here regarding trichinosis safety:

a) Everyone should absolutely do what they are most comfortable doing.

b) Trichinosis is not killed by curing, but by cooking to a safe temperature; in some cases, deep-freezing for a safe length of time will eliminate the threat of trichinosis.

c) Deep freezing is ineffective for wild/game animals (other than pork) that are at risk for trichinosis; deep freezing can be effective for pork (domestic and wild), but there are variables to be aware of, according to the CDC:

http://www.cdc.gov/parasites/trichin...s/prevent.html

d) Fresh sausage made with ground pork, wild boar or any other trichinosis-potential meat should be cooked to 160 degrees.

e) Whole cuts of pork are "safely-cooked" at 145 degrees, according to the USDA:

http://www.fsis.usda.gov/wps/portal/...table/CT_Index

f) The curing process effectively puts sausage on the same level as whole cuts where pathogens are concerned (excluding trichinosis, which needs to be cooked or frozen as mentioned above).

g) Cured meats are "safely cooked" at 145 degrees, according to the USDA:

http://www.fsis.usda.gov/wps/portal/...afety/ct_index

h) Since meat with a potential for trichinosis still needs to be cooked before it is rendered safe to eat, cured sausages should be cooked to a minimum of 145 degrees.

i) A final temperature of 152 degrees is widely accepted by leading charcuterie experts for various reasons, one of those reasons being to ensure that all parts of the meat are at least 145 degrees.

j) All of the above assumes safe food-handling and storage practices.

Look it over and - if it works - we can consider it part of the "sound advice" that S-M can be confident in giving....
__________________
Fundamentals matter.



Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen

Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

BaitShopBoyz.com - Shoot the bull with the boyZ

Last edited by TasunkaWitko; 05-21-2014 at 05:31 PM.
Reply With Quote
Reply

Lower Navigation
Go Back   Smoked-Meat Forums > Food & Cooking Safety


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -5. The time now is 12:53 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017