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November 14, 2010, 01:03 AM | #26 |
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Join Date: November 29, 2007
Location: Everett, WA
Posts: 6,126
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hogdogs, I've spent many years working in kitchens. I'm just telling you what the various health departments in Washington state tell me.
I only know one person that got trichinosis, that was from bear. From his description of it I pretty much think safe is way better than sorry. |
November 14, 2010, 09:06 AM | #27 |
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Join Date: July 18, 2010
Location: Independence Missouri
Posts: 4,582
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BOY HOWDY! what your address? Is there anymore left? can I borrow that Cooker dude? That's a killer lookin hog dude!!!
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November 14, 2010, 08:33 PM | #28 |
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Join Date: January 6, 2008
Location: Northeast Colorado
Posts: 1,993
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I would cook it to a bit warmer temp
http://en.wikipedia.org/wiki/Trichinosis
What I understand is, wild game is actually more prone to the trichinosis parasite than confinement hog operations. It won't hurt the meat, and if you read about the treatment for the parasite, it would be easier to cook a bit longer and be sure. That hog looks plumb yummy! This part of the forum is the best, this time of year. Hunting stories make life worth living. |
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