Only if you buy your bacon from a private farmer that doesn't sell commercially. In point of fact, the US commercial farm industry is closely regulated (I have no personal experience with pig farming, but I have spent some time on dairy farms in the northeast). Trichinosis and cystericosis are not found here because they are looked for...Oscar Meyer or other commercial brands should pose no threat, but cook your pork well, anyway!
And steak? No problem...the only beef problem we've had here is due to E. coli in hamburger. Cook them medium well, but continue to enjoy your steaks rare.
chicken tar tar is the real problem
ok ok ....Im done
Thanks... so it's either getting a bellyful of growth hormones or a bellyful of parasites... but, of course, I guess the latter's worse than the former. :-)
I'll sleep easier now. :-)
Right-- so I was making a tapeworm casserole, and I couldn't find the actual recipe, so I couldn't remember the proper cook time and temp for safe tapeworm consumption.
Thanks for the relevant info.
Does anybody have a recipe for chupacabra burgers?