Wild Hog Sausage Question

Discussion in 'Sausage' started by jjmrascal, Mar 7, 2012.

  1. jjmrascal

    jjmrascal Smoke Blower

    A friend has a peanut-farming buddy who has a wild hog problem.  So he has been trapping them and giving them to my friend, who invited me today to help him butcher and divvy up the meat.  We butchered one 150 lbs sow and 3 little rooters, about 30 lbs each.  The little ones we left whole to try on the bbq pit later but my question is about making smoked sausage out of the mama.

    I know I can safely use it for fresh sausage, to be fried in a pan to a good temp, but I wondered about using the meat to hot smoke to 152* using sodium nitrite cure.  Will the cure and cooking temp kill any parasites or worms that may be in there.  I have made sausage for many years but am new to wild hog meat.  I am very excited either way.


  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I believe the cure will do little to affect any parasites or their eggs.  To destroy those you need to cook to a proper internal temp of I believe it is 165.  Another option is to freeze the meat for an extended period of time but I believe you would do better bringing the sausage to the higher temp.

    I cook very little wild game so I am just going by what i have read.  I bet someone with some experiece will come by and offer better advice
  3. jjmrascal

    jjmrascal Smoke Blower


    I did read that freezing only affects a small band of possible bad guys that can be present in wild pig.  The 152* apparently works well for Trichinosis as the table on this page shows (scroll down 3/4 of the page).  I agree that maybe bringing it to a higher temp is the key, just to be sure.  If anyone else has info, shout out.

    Thanks again,

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Here is some info from the USDA...JJ

    Table 6.1. Internal Temperatures for Smoke Cooking of Foods (USDA-FSIS 1999).
    Ground Meat & Meat Mixtures
    Turkey, chicken165
    Veal, beef, lamb, pork160
    Fresh Beef
    Medium Rare145
    Well Done170
    Fresh Veal
    Medium Rare145
    Well Done170
    Fresh Lamb
    Medium Rare145
    Well Done170
    Fresh Pork
    Well Done170
    Chicken, whole180
    Turkey, whole180
    Poultry breasts, roast170
    Poultry thighs, wings180
    Stuffing (cooked alone or in bird)165
    Duck & Goose180
    Fresh (raw)160
    Pre-cooked (to reheat)140
    Fin FishCook until opaque and flakes easily with a fork.
    Shrimp, lobster, crabShould turn red and flesh should become pearly opaque.
    ScallopsShould turn milky white or opaque and firm.
    Clams, mussels, oystersCook until shells open.

    6.3.2. Cooling

    Cool cooked products rapidly to below 40°F and keep refrigerated. Cooked fish products should generally be cooled from to 70°F or below within 2 hours and to 40°F or below within another 4 hours (US FDA 1998). Minimize handling of cooked products. Dry (unfermented) products may not be hot smoked until the curing and drying procedures are completed. Semi dry fermented sausage must be heated after fermentation to a time/temperature sufficient to control growth of pathogenic and spoilage organisms of concern.

    6.4. Trichinella

    Pork products must be treated to destroy Trichinella by (a) Heat: A minimum internal temperature of 130°F(30 min.), 132°F(15 min.), 134°F(6 min.), or 136°F(3 min.), (b) Freezing: 5°F(20 days), -10°F(10 days) or -20°F(6 days) for all pork in pieces not exceeding 6 cu. inches. Double the freezing times for larger pieces up to 27 inches of thickness or (c) some combination of curing, drying, and smoking can kill Trichinella, but these are process specific (9 CFR 318.10).

    FSIS approved of the use of up to 50% KCl2 in place of NaCl for the destruction of trichinae (USDA FSIS 1995c). Wild game (bear, elk, etc.) must be treated to destroy Trichinella by heating to 170°F, since some strains of Trichinella are freeze resistant (CDC 1985).

    The source... http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_pres.html
    Last edited: Mar 9, 2012
  5. Thanks JJ for the table of info. We hunt elk, mule deer, antelope, waterfowl and turkey, and usually freeze for 30 or more days and this will come in handy.

Share This Page