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