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.
