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6.2.11 If my cured pork doesn't reach a safe temperature, what about trichinosis?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.2.11 If my cured pork doesn't reach a safe temperature, what about trichinosis?

Trichinae can also be killed by freezing the pork according to the
following chart:

       Temperature           Grp1-days      Grp2-days
       -----------           ---------      ---------
         5 deg F                20             30
       -10 deg F                10             20
       -20 deg F                 6             12

Group 1 comprises product in separate pieces not exceeding 6" in
thickness or arranged on separate racks with the layers not
exceeding 6" in depth.

Group 2 comprises product in pieces, layers or within containers
the thickness of which exceeds 6" but not 27". [3

 

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