Posted on 09/26/2012 6:17:02 AM PDT by SeekAndFind
Using a barrel as a “smokehouse”:
What about the coyotes? I can see putting a hen house out there, and covering it with mesh, but the hogs? I dunno.
Given that wild pigs are such a nuisance, I would think that this is an opportune time....
>Do you have any link to contrary information regarding Trichinosis incidents?<
I have to thank you for asking this, as I found the the search for your info pretty fascinating. Interestingly enough, from this link, Trichinella spiralis hasn’t been found in some tested feral hog populations. That said, there are other parasites that infest the animals, in addition to disease, that makes cooking the pork very well a prudent course of action.
http://agrilife.org/texnatwildlife/feral-hogs/biology-of-feral-hogs/
From the link:
Diseases and Parasites
Springer (1977) reviewed literature on parasites of feral hogs in the coastal population on Aransas National Wildlife Refuge. This population was heavily parasitized, with 100% of animals infected with swine kidney worm (Stephanura dentatus), with cases of necrosis of the lungs and liver and associated bacterial infections. Other internal parasites found included lungworms (Metastrongylus spp.), roundworms (Ascaris suum), hookworms (Globocephalus urosubulatus), and various stomach worms.
A serologic survey of 10 feral hog populations in Texas revealed that pseudorabies virus was found in swine in 7 populations, antibodies to leptospirosis were discovered in all 10 populations, and swine brucellosis (Brucella suis) was isolated from 4 individuals from 2 populations (Corn et al. 1986). Swine were negative for a wide variety of other viruses and for incidence of Trichinella spiralis. The authors concluded that feral hogs may act as reservoirs of pseudorabies virus and swine brucellosis, and potentially could infect domestic swine.
Right about cooking pork, especially wild because of the many parasites. Good info, thanks.
That being said, on non-feral, that I raised from day one and know exactly what it ate, I am sometimes brave enough for a medium rare grilled porkchop.
Pork AND!! bacon?
That ain’t right.
I remember my grandmother talking about covering meat in a crock with lard to keep it. That’s all I know about it though.
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