The lean/fatty thing aside. Pork has long been proven to need cooked for safety in consumption. Some here have said they've done it...but without cooking (trichinosis) I sure wouldn't touch it. Especially in bulk. Food safety is a serious issue and there's a reason raw or undercooked pork isn't recommended. :no:GeorgeK said:any thoughts? recipes?
bare said:First JanH, who said anything about not cooking pork? I clearly stated that the pork is heated for several hours at least at 150 degrees until it reaches the desired dryness.QUOTE]
Well excuse me. Most jerky recipes (not the one you listed - but most found) *dry*, not *cook* jerky. Trichiniosis is only one thing...there's other bacteria. As for recent info...yes:
"Pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present. Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today's pork can be enjoyed when cooked to a medium internal temperature of 160 Â°F or a well-done internal temperature of 170 Â°F.
Some other foodborne micro-organisms that can be found in pork, as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. They are all destroyed by proper handling and thorough cooking to an internal temperature of 160 Â°F.
Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave pork immediately before transferring it to the hot grill to finish cooking....For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 Â°F. Whole muscle meats such as chops and roasts should be cooked to 160 Â°F (medium), or 170 Â°F (well done)...For approximate cooking times for use in meal planning, see the attached chart compiled from various resources. Times are based on pork at refrigerator temperature (40 Â°F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of pork."
Others specific to jerky:
To trichinosis: http://www.exnet.iastate.edu/files/fscurrent/20030724204103.txt
"The source of infection was known or suspected for 57 (79%) patients. Pork
products were associated with 22 (39%) cases: 12 with commercial pork, nine
with home-raised or direct-from-farm swine, and one with a wild boar. Of the
12 cases associated with commercial pork, eight were linked to U.S.
commercial pork, and four were linked to pork obtained in Egypt, Vietnam,
and Yugoslavia. Nonpork products were associated with 30 (53%) cases: 29
with bear meat and one with cougar meat."
"* Ordinary curing and smoking does not kill Trichinella. (Trichinella also occurs in some wild game - this is what caused the problem with the cougar jerky mentioned above)
* All cases of Trichinosis must be reported to the CDC. In 1998 there were 19 incidents of Trichinosis reported in the U.S. Most recent cases are among Asian immigrants (trichinosis is almost unknown in Asia - so eating rare or even raw pork is of no concern) and many other cases are from wild game (as the cougar jerky).
* Trichinosis is not common in the US anymore, mostly due to changes in the methods of feeding of pigs over the last 30 years. (They don't feed them the raw intestines from slaughtered hogs ground up with their feed like they used to do - this was the main avenue of contamination on hog farms)."
*I* would not do it...if anyone else wants to play roullette with their health and life that's their business. But to me homesteading is about making informed choices - decisions based on information considering all aspects of it. Maybe making jerky with undercooked pork you'll never have to be concerned with food contamination. But maybe not. *I* would not take the chance....and cannot recommend others do based on what my research shows. If someone else looks at the same sources (and more) and decides to do it anyway so be it.
Yup, I'd rather die eating a piece of homemade jerky than a lot of other ways I know! MMm, pretty dang early here, but I'm gonna go get some out of the freezer. (assuming the kids haven't already discovered it) I've found it's best to not label the packages since they figured out how to read.Tango said:Have at me if ya'll want. :haha: Perhaps it is Russian roulette, we must all die of something. I don't go near supermarket meats and fast foods. My great-grandmother did the same and lived into her 80's