The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: countrymum91 on November 23, 2016, 10:24:16 am
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:pig: :pig:
Hi all
I picked our pigs up yesterday (cut) from the abattoir having been slaughtered Monday. Must it be (like fish) frozen before cooking to reduce parasite risk? Obviously it's in cold storage at present (some freezer some fridge) but would love some tonight.
Please help!
Thank you :thumbsup:
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We always keep some out for eating straight away... its perfectly safe
Enjoy!
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Ohhhh dear.... please not the blonde word.... I myself am blonde and I can vouch that not all of them are dumb ;) We always have a piece to eat the same day we bring the meat back, always have done and nothing wrong with that at all. Wouldn't it depend on how the animal was kept for it to be like that of course though? In my own humble opinion its just too good not to :yum:
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No it can be cooked and is a real treat when you get your first back so hope you have a great pork fest this evening.
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Must it be (like fish) frozen before cooking to reduce parasite risk?
Why do you have to do that with fish then? ??? Is it to kill worm eggs or something?
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I am not too sure..!! I presume for sushi? Maybe I just picked that up as a chinese whisper...
And thank you so much guys. It was amazing! A bit funny eating something that I was patting Monday morning but I knew they had a lovely life and no idea the end was nigh. Can't wait to try some new breeds and perhaps a few lambs next year! Thanks again :love:
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Just to set the record straight - fish doesn't need to be frozen prior to eating.
While on this subject, lemmings don't commit mass suicide leaping from cliffs - nor is it a cross between a lemon & lime.
However the word gullible was removed from the English dictionary during the last revision :innocent:
Hope you enjoyed your Pork supper ;D :thumbsup:
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Glad you enjoyed your pork supper.
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Coincidentally this came up on a food programme that was on in the background the other night. Fish that is to be used for sushi has to be frozen before use in the UK and Europe to reduce the risk of food-borne illnesses.
They didn't say anything about fish for cooking, but as they did say freezing or cooking destroys the parasites I doubt it would be required - or for other meat that is to be cooked.
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Coincidentally this came up on a food programme that was on in the background the other night. Fish that is to be used for sushi has to be frozen before use in the UK and Europe to reduce the risk of food-borne illnesses.
They didn't say anything about fish for cooking, but as they did say freezing or cooking destroys the parasites I doubt it would be required - or for other meat that is to be cooked.
That is also my understanding.
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I stand corrected - apologies, never too old to learn.......please don't tell me I'm wrong about the lemmings though .
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If I remember my parasitology right, freezing kills the Ansakis worm in fish, making it safe to then eat raw. Freezing pork to below -10 for 5 days should kill Taenia solium (the pork tapeworm), but so too does cooking it thoroughly.
Dans
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I doubt the average domestic freezer is cold enough to kill potential parasites in meat , so it would need to be cooked (although there is a thing where they use acid liquid like lemon juice to 'cook' wafer thin pork - doesnt appeal to me.)
I can confirm though that fish (or meat) for cooking don't need to be frozen first , so long as they are cooked propperly
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If I remember my parasitology right, freezing kills the Ansakis worm in fish, making it safe to then eat raw. Freezing pork to below -10 for 5 days should kill Taenia solium (the pork tapeworm), but so too does cooking it thoroughly.
Dans
thought it was 21 days for pork worms, that's what we've been doing before dehydrating for the dog treats we sell
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Can't find my course notes now (probably in the loft). But Stanford uni says less than 21.
https://web.stanford.edu/group/parasites/ParaSites2004/Taeniasis/
Is there a downside to freezing for longer though?
Dans
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Can't find my course notes now (probably in the loft). But Stanford uni says less than 21.
https://web.stanford.edu/group/parasites/ParaSites2004/Taeniasis/
Is there a downside to freezing for longer though?
Dans
not over the time periods we're talking about, i doubt. when you start getting into months it's not as good
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Both our freezers freeze to -21C, though we usually have them at -18C. They're ordinary 6ft tall ones.
Once had a few bits left at the back of the freezer a year later, tasted like supermarket pork by then :(
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huh? worms were eradicated from pork some time ago. There are no issues and especially in high welfare out door raised. Hence the reason why pork can be eaten a bit pink.
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let me tell you a story:
Circa 1969 and I'm a humble vet student. I have become infatuated with a lady colleague and madly keen to take our relationship further. I finally get an invite to Sunday lunch with her parents and dress myself in my best (only) finery and duly present myself at their spotless mansion in Kent. I'm suitably nervous and trying hard to be the suave sophisticate that might be considered a valid suitor... except for the nerves. The sweating gets worse, I start to get awful gut pains all due to the nerves and spent most of the day running back and forth to their loo with unnatural sounds emanating from that smallest room. It was a trial for this pale and shaking lovelorn student
Somehow I make it through the day and return to my lonely garret room in North London (and it was a garret ) hoping for that terrible experience to subside and knowing I have lost my first love forever.
Around 2 am I have another need to visit the bowl of doom.. and this time pass several 10" Ascaris Suum.. worse perhaps because I was able to identify the things and had visible experience of how they look inside pig guts. I freaked - leapt into my car and went looking for a doctor. I hammered on every door with a brass plate indiscriminatly waking up a couple of architects and other assorted professionals before actually finding a doctor - who I'm glad to say was actually quite sympathetic and gave me a chit for the all-night pharmacy.
Cook pork well - I blasted well do!!!
(She ended up working in Cumbria married to a nice chap who wasn't me)
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Well [member=16228]pgkevet[/member] i reckon you've spoiled many a pork Christmas lunch with that tale! I am mightily glad I've done mine as gammon after reading that. You have a few years on me but I have to confess I too would not eat pink pork much as I like pork it is the one meat that has to be reasonably well cooked in this house probably from similar tales from my grandmother. Of course in her day and time (born London 1893) it would have been the back yard pig with full access to the back yard privy.
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The one thing my flatmate hated that i was fond of (in that era) was black pudding. I'm convinced that was the source of contamination and it was a decade before I could eat black pudding again.
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huh? worms were eradicated from pork some time ago. There are no issues and especially in high welfare out door raised. Hence the reason why pork can be eaten a bit pink.
i think it's a little short sighted to say we've eradicated worms, we still worm all our livestock?
I think modern (western) semi-intensive husbandry has largely done away with them but i myself do wonder if we, as outdoor only breeders/rearers are actually more susceptible than supermarket pork
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pgkevet ........Too right ....... cook pork till it's white & starting to show fibres without juices present doing it as 25 min per pound plus 25 min @ 180 oC .
One army unit I was at in Germany saw a lot of the the lads who lived in barracks go down with pork worms . It was traced back to a drunken full corporal not cooking safely on the day . He got reduced to the rank of private .