In article > ,
"Janet Bostwick" > wrote:

> "Omelet" > wrote in message
> news > snip
> >
> > Thanks. I think I can get whole, skin on pork at the asian market, but
> > I'd most likely check locally first. I'm not sure I'd want to try this
> > with feral hogs even tho' I should be able to "harvest" one of those
> > myself. I worry about wild pork and parasites, but that long cure time
> > ought to take care of that?
> > --
> > Peace! Om
> I wouldn't bet on it. This is from Wikipedia I'd read the whole article,
> but "The Centers for Disease Control and Prevention makes the following
> recommendation: "Curing (salting), drying, smoking, or microwaving meat does
> not consistently kill infective worms."[17] However, under controlled
> commercial food processing conditions some of these methods are considered
> effective by the United States Department of Agriculture.[18]"

In that case, pre-freezing for 30 days prior would be the plan...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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