Post by mustelidmusk on Nov 22, 2010 20:40:25 GMT -5
You probably want to freeze it for AT LEAST 2 weeks to kill off most parasites. The pork would be fed in the same way as other meats....meat/organs/bone in the corret ratios. someone else will help more with the freezing (how long, etc . ) I've read various different things on this, but I've never fed wild game and/or fresh kill meats. I assume you've already done the butchering/bleeding correctly. A lot of people hunt in Colorado, but I sticjk to shooting beer cans and cow pies
Post by sherrylynne on Nov 22, 2010 22:40:41 GMT -5
I think the general worry for fresh raw pork is trichinosis. It's destroyed by both cooking and freezing. If I remember correctly, very few pigs in North America suffer with this any longer. If it's any concern, freeze for two weeks. Otherwise, my guys adore pork! Especially something called "button bones" that I pick up at the local grocery
Post by mustelidmusk on Nov 22, 2010 22:46:23 GMT -5
Freezing may still be recommended. Parasites can still be carried by insects, and they can be picked up off the ground. We wormed the horses regularly, and they were not wild. I assume you'll be cooking the pork you'll be eating. It's eating meat raw that's of concern for parasites.
Again, I'm not an expert on fresh meat, but there are some precautions you'l probably want to take. Again, someof the other folks on this site will be more knowledgeable on this subject.
One normally doesn't have to worry about Trich unless the pork you're eating is free range. Commercial pork no longer has this problem. If you're more comfortable feeding pre frozen then do so. I don't anymore and haven't for years. I feed pork all the time ciao
Post by sherrylynne on Nov 25, 2010 11:12:27 GMT -5
This is the one usually in pork: T. spiralis - most adapted to swine, most pathogenic in humans. Cosmopolitan in distribution.
This is how it's killed/inactivated: Larvae may be inactivated by the heating, freezing (caution), or irradiation of raw meat. Freezing may only be effective for T. spiralis, since some other species, such as T. nativa, are freeze resistant and can survive long-term freezing.
Post by mustelidmusk on Nov 25, 2010 11:54:29 GMT -5
I believe that the type of trichinella that pigs most often carry (and this is NOT very often in commercially raised pigs) can be killed by freezing....I seem to recall this from my wildlife rehab days.
Another thing to note is that there are SEVERAL types of trichinella. The only type that "does well" in pigs is T. spiralis, which CAN be killed by freezing. (Some of the other types of trichinella are resistant to freezing)
Freezing - Experiments have been performed to determine the effect of cold temperatures on the survival of T. spiralis in pork. Predicted times required to kill trichinae were 8 minutes at -20° C (-4° F), 64 minutes at -15° C (5° F), and 4 days at -10° C (14° F). Trichinae were killed instantaneously at -23.3° C (-10° F). The U.S. Department of Agriculture's Code of Federal Regulations, requires that pork intended for use in processed products be frozen at -17.8° C (0° F) for 106 hours, at -20.6° C (-5° F) for 82 hours, at -23.3° C (-10° F) for 63 hours, at -26.1° C
(-15° F) for 48 hours, at -28.9° C (-20° F) for 35 hours, at -31.7° C (-25° F) for 22 hours, at
-34.5° C (-30° F) for 8 hours, and at -37.2° C (-35° F) for 0.5 hours. These extended times take into account the amount of time required for temperature to equalize within the meat along with a margin of safety.
Although our home freezers may not get cold enough to kill T Spiraiis, I suspect that freezing over a longer period of tie may work as well. You can probably find this info if you look for it.
There are also other parasites (such as pork tapeworm) that can be transmitted via consumption of pork muscle. This potential issue of parasites, etc. is NOT restricted to pork. For these reasons, I prefer commercial processing (with deep freeze) for raw feeding
Commercial practices are not without their own risks. EVERYTHING has a potential risk. I eat raw fish, oysters, etc. been doing it since I was 5 yrs old. I've never been sick from it. Like I always say, "pick your poison"!