Homemade Sausage Making

Hank Shaw pulled together an excellent article about trichinae parasites in wild game: http://honest-food.net/20.../&#8230 ... wild-game/

Serious stuff, please take into consideration when using wild game in your sausages.

Good info redzed--Thank you

Hank's article, and the linked NIH study, seem to counter much of what welinydomowe has been saying IRT killing trich. Specifically, that the meat must be frozen to subzero for about a month (faster at lower temps).

http://www.ncbi.nlm.nih.gov/pmc/article ... 9-0082.pdf

This study is from 1989, has it been replicated? Any problems you see when reading it?

Rudy-
Trich is only a concern on some cold smoked sausages or pork that is cooked and not brought up to 138F. It also may be a concern to those using the Umai/Tublin bags and not curing and drying the sausage at prescribed (USDA) temperatures.

Some of the USDA rules on killing trich are here: http://wedlinydomowe.pl/en/viewtopic.php?t=4808

Admittedly CWs comments are misleading.

Dry curing Hams and sausage is an acceptable method for killing trich as long as you follow the rules.


Or if you wish to break Gibbs rule #13 and involve lawyers-
USDA rules: https://www.law.cornell.edu/cfr/text/9/318.10

There are a lot of "rules" to be safe follow the ones for the product you are making.

Thanks, the full set of rules make CW seem out of context.

Rudy, there is no official position of wedlinydomowe.com regarding the elimination the trichinae threat in meat. All opinions, suggestions and material posted is attributed to the individual posters, including the moderators. There is a lot of information and a few excellent discussions on our forum about the various strains of trichinosis and how we might best avoid this dangerous parasite. But in the end, it is up to the individual to decide which precautions and methods to use. I don't think CW was "out of context", he was only extra cautious, as he always was with warning us about dangerous bacteria and other pathogens that might be found in meat and meat products. And do keep in mind that there are a couple of strains of trichinosis that are not eliminated by freezing.

For those of you who may be hunting bear this fall or getting some meat as a gift, make sure you cook it throughly and don't order your bear steak other than well done! Watch this 5min. video:
https://www.youtube.com/watch?v=Rx5ZKJ0Vozc