Hog hunting/wild pig

Z

zahnzieh

New member
I have always wanted to do a wild hog/russian boar hunt - and I have always had a question about eating the meat. Dont you stand a chance of getting trichinosis (parasitic worm infection) from eating the meat? I know commercial pork is safe to eat (even slightly undercooked) because they monitor what the pig eats - but in a wild setting? I had an uncle living in Germany who used to hunt wild pig and he would insist to always cook the meat thoroughly.:p
 
I wouldn't feel comfortable with 145. 155 for beef, 165 for pork and poultry.

Then again, I like my beef ribeye steaks medium rare with some red meat at the inside and plenty of red juices, so maybe that makes me a hypocritical maniac. :)
 
Well done temp for pork is all over the WWW. If the hogs have access to a landfill you risk many cooties. Hepatitis being just one. But as far as I know once it reaches well done the meat is fine to eat. Good luck and happy huntin'
Brent
 
Yep 165 deg or simply freeze for 45 days and cook any way you want. Now they have found that freezing takes care of all the problems they had years ago. In fact if you find certified pork that's all that was done and it can be cooked to any temp you want and if not certified in store purchased it should be cooked to 165 deg just like the wild meat.
 
I used to get my pigs cut into chops, hams, roasts, etc. Then, a butcher made me some sausage links. Now, I keep the loins, which I cook up to 165 degrees, with the rest ground into sausage. I make my own links from the bulk sausage. The butcher mixes the pork with hamburger(%75 lean) at a 50/50 ratio. Delicious beyond description...
 
You can also get trichinosis from a blood to blood transfer. I wear latex gloves when cleaning hogs and replace a glove if it gets cut or torn.
 
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