Trichinosis?

[Gellar]

Any of you have it? I’m eating a pretty rare pork chop as I type this. It got me thinking. I’m not concerned about trich from this piece of pork but who has experience with it?

 

[Sheltowee]

Rinella and Rorke Denver caught a pretty nasty case of it courtesy of some rare black bear meat in Alaska once upon a time. He’s talked about it on his podcast.

 

[SD_Prairie_Goat]

Any of you have it? I’m eating a pretty rare pork chop as I type this. It got me thinking. I’m not concerned about trich from this piece of pork but who has experience with it?

Modern domestic pork has basically eliminated it as a concern. USDA even lowered the recommended temp for domestic pork since they cleaned up the food chain for them.


After that, never had it. Any meat with trich concerns hits 165.


In SD last year a family BBQ all got it cause black bear meat was under cooked due to lack of a temp probe.... Only one not sick only ate the veggies and not any meat.

 

[Nick87]

Nothing personally but my cousins neighbor puts on a big wild game party every year. Few years back a bunch of them got it and ended up in the hospital. Bear meat.

 

[Dave N]

Growing up my dad always said meat had to be cooked well done "because you don't want to get sick". Even to this day that's how he cooks or orders it. I quit that REAL fast when I did my own cooking! Juices are good! I was careful with my bear, though.

 

[David58]

Bears are quite the garbage processors. Am looking to hunt wild pigs in Tennessee next year, meat is part of the equation for me. Figuring well done...

David
NM

 

[WildWill]

Bears are quite the garbage processors. Am looking to hunt wild pigs in Tennessee next year, meat is part of the equation for me. Figuring well done...

David
NM

I always use caution when dealing with wild hogs. We smoke the shoulders low and slow usually hitting somewhere around 200 degrees internal temp. The rest usually goes to sausage and I add 10-20% pork backfat to help it not become as dry when cooking to 160-165 degrees.

 

[LuketheDog]

Trichinosis in Wild Game - What You Need to Know | Hank Shaw

A digest of the science and data concerning the risk and presence of getting trichinosis in wild game, and how to minimize the risk.

honest-food.net

That article will change your cooking methods if you're concerned.

I did a corned bear loin for St Patty's this year, sous-vide method at 145 degrees for 5 hours, it was absolutely killer.

 

[longbow51]

There was a case of trichinosis from a wild boar raised domestically in 2017, none from other domestic pork in a long time; carnivorous wild game, different story.

And we watched that Rinella episode, and I told my wife, wow, that looks a little rare...

 

[npaden]

We use the sous vide for wild pigs. 145 for an extended period of time seems to be considered safe and doesn’t result in shoe leather.

I’ve eaten a LOT of wild pigs including some big old boars and so far so good.

 

[Gr8bawana]

As long as you're commercially produced pork you don't have anything to worry about. The days of having to worry about trichinosis are pretty much long gone unless eating undercooked bear or wild pigs.

 

[TakeABreakAndTouchGrass]

I remember Will (I think?) bringing up sous vide for bear and that’s been my plan ever since. I just need to kill a bear lol

 

[Islander]

145 degrees for 4 minutes absolutely kills Trichinosis. No need to burn it.

 

[JohnCushman]

Growing up my dad always said meat had to be cooked well done "because you don't want to get sick". Even to this day that's how he cooks or orders it. I quit that REAL fast when I did my own cooking! Juices are good! I was careful with my bear, though.

My dad always said red meat is like #ussy....it's only good to eat if it's pink in the middle Except for bear