Safety First with Salame and Sausages

While there is a very low risk of getting trichinosis from pork in our modern day due to improved feeding, etc. of pigs, there is still a small risk in dry cured pork products such as salame and sausages.  However, this risk can be eliminated by freezing the meat and fat below -5 degrees F for an extended period of time (20 days), according to the Centers for Disease Control.   According to Ruhlman & Polcyn (Charcuterie, 2005  page 180), if the freezing temperature is lowered to  -10 degrees F, the time can be shortened to 12 days.  At that point, the meat can be thawed in the fridge for 1 to 2 days, and then processed.

Even though the risk is low, I’ve decided to send the pork back fat and pork shoulder meat on a two-week vacation in the big freezer.  I want to do what I can to insure a good result.  More on making dry cured salame after April 26th.

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