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.
Thanks,
Jeff
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.
Thanks,
Jeff