avoid trichinosis?

[Malamute]

Cook it until it is done (not pink).

I've heard a couple references to wild pork being pinkish when done, unlike domestic pork. Any experienced comments?

 

[Stony]

A pig is a pig.....feral or tame and housebroken. The only differences are what they eat, and how much fat they gain...but the meat is just plain pork. The meat should show a slight white color to it when properly done...pink is undercooked.

 

[justin22885]

and it would appear you have less than 1% of 1% of 1% of a chance of said meat actually containing encysted worm larvae, though, still best not to risk it and there are other things they can carry

 

[AKElroy]

I've heard a couple references to wild pork being pinkish when done, unlike domestic pork. Any experienced comments?

Don't trust the color, trust a thermometer reading 160degrees internal temp. I've cooked chops to that temp and still had some pink color in the meat. Not sure it is blood; could be diet. Lots of mesquite on our place, meat cooked over it turns red, maybe the same is true for eating the seed pods. Maybe it's the prickly pears; they are beat red. Whatever, if it's 160, ain't nothin living in it and I'm eating it.

 

[Malamute]

Don't trust the color, trust a thermometer reading 160degrees internal temp. I've cooked chops to that temp and still had some pink color in the meat. Not sure it is blood; could be diet. Lots of mesquite on our place, meat cooked over it turns red, maybe the same is true for eating the seed pods. Maybe it's the prickly pears; they are beat red. Whatever, if it's 160, ain't nothin living in it and I'm eating it.

I dont think you can go wrong with this. ^^

I dont think they were relying on color, but saying when it was done it still had pinkish color.

 

[justin22885]

pig jerky anyone?

 

[Gun Master]

I pass !

 

[der Teufel]

Don't trust the color, trust a thermometer reading 160degrees internal temp.

Yep, that's my standard too.

Trichinosis is killed at 137°F, so 140°F is usually considered the absolute minimum for safety. HOWEVER, because you might not be measuring the exact coolest spot, it's generally recommended to cook to AT LEAST 150°F. However, if you're the least bit paranoid it's suggested to cook feral hog meat to 160°F.

I'm in the same camp as AKElroy — I cook using a thermometer to 160°F.

 

[justin22885]

wow, you guys like cold food i take it?

 

[Davek1977]

Cold food? What on earth are you taking about? A ribeye steak, cooked to medium, will be between 125-130 degrees typically. Anything more done is ruining the steak as far as I'm concerned, and I've never returned a steak for "being cold". An internal temp of 160 degrees is hardly "cold" by most carnivore's tastes Keep n mind, we're talking internal temps of the food itself, not the temp it was "cooked" at

 

[TimSr]

I've heard a couple references to wild pork being pinkish when done, unlike domestic pork. Any experienced comments?

Wild pork butt roast will be somewhat pink, even when done enough to fall apart with the fork.

The fried parts, chops, steaks, etc., browned like normal.

 

[Doc7]

Domestic pork butt can be pinkish when cooked as well and it is well past the guidance for recommended cooking temps as it is usually brought up to the 190-195 range so it will pull.

 

[jrdolall]

With as much pork BBQ as we eat in the Southeast I sort of doubt worrying about Trich should take up much of your time. Where I live there is a bbq house every 50 feet with most of them being little single owner operations where sanitation is probably a bit lax. As a matter of fact, in Columbus GA they have had nearly every national chain imaginable come in and all of them fold in a year or so.
Maybe ketchup based BBQ sauce controls Trich?