i have been debating for quite a while to supplement the family income by sourcing my own meat thru wild boars... thus i have been reading up a lot about trichinosis and how to get rid of it but tbh, everyone seems to have an opinion which has left me sort of confused... does anyone on gc regularly consume wild boar? (not farm raised, not pork, but like real, wild ass boars roaming free)...if so, i would really like to hear your experiences with trying to deal with trichinosis... thanks...
You should post this in the outdoors forum where the hunters gather. It will get more attention and possibly provide better answers.
hmmm, if i cant get good input here, ill try over there...thanks for the heads up guy.. umm..for sourcing my own meat?...thanks i guess
Yeah, it's mostly weight lifters and athletes hanging out in here...This is a hunting question, so definitely more appropriate for the great outdoors, unless Granny may have some info... I'm just guessing here, but maybe he's not referring so much to the "sourcing", but the animal you're choosing to source....Do you know anything about wild boars? It's not deer hunting! I'm curious about the trich though...Keep us posted. also...i'm a girl.
seems having posted here is not working, ok...i will try the outdoors forum but this is, in essence, a question about food preparation...thats why i posted here in the first place.... and ok, youre a female, my bad... wild boars are notoriously hard to take down, i know this...the thing is, one of the people i know regularly hunts and has told me we can go boar hunting so...lot of people do it around here but i know its not easy... but def worth it because i can stack up some serious sirloin from 3-4 boars.... will let you know about trichinosis-if, that is, someone actually knows in outdoors...
since 93- you will have no problem as long as you cook it to temp. I cannot stress enough to be clean when butchering your boar hog. Clean knifes and saws as you go. Stay aware to the time period of your slaughter. keep it clean clean clean and youwill have no prob. if you want I can show you some pics of my harvests ( of boar that is) Hope this helps
Yea, you will not want to make gourmet wild boar meals with the a rare tenderloin or something you know. Make sure its well done when cooking with it, minimum 160 degrees. As far as hunting I have no idea though, just a chef.
thanks for the input smokey...by all means, post some pics, it would be great/useful to see actually.... thanks rong...do you have any idea how much the sirloin from an average size wild boar weighs?
When I think of the phrase "sourcing meat" I think of visiting a butcher or a meat farm. You are describing providing meat for your family via taking down wild boars. That is fucking badass. In the middle ages, hunters would take down boars by planting their spears in the ground at an acute angle to parallel, so the ground would provide the reaction force needed to stab the boar rather than the human. That takes a ridiculous amount of discipline and courage. I'm sure the techniques have been updated since then, but I still can't imagine that taking down a wild boar is easy. As other posters have said, I think that as long as you cook your meat to temperature you should be fine. Invest in a good digital meat thermometer so you can be sure that the internal temperature is high enough to to kill the trichinosis organism.