[Sca-cooks] Sca-cooks Digest, Vol 37, Issue 47

[Susanne Mayer]

Sure, I know that overcooked meat is rather bland,....

I also do prefer not to overcook, but this was an advise from the hunter 
himself and he said he would never eat wild boar without either cooking it 
DEAD or FREEZING it dead before cooking.
And yes, all commercialy sold wild boar and slaughthered pigs have to be 
seen by a vet. What ever hunter do when shooting for their own cookpot, I do 
not know. So when I get a wild boar straight from the hunter  I do follow 
his advise and to err on the safe side and make stew out of the meat.

Katharina


----- Original Message ----- 


> Message: 2
> Date: Wed, 20 May 2009 15:56:06 -0400
> From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
> Subject: Re: [Sca-cooks] Pork still might kill you
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <8517F79C-0E59-44C4-8029-A94BA7E26820 at verizon.net>
> Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes
>
>
> On May 20, 2009, at 3:47 PM, Susanne Mayer wrote:
>
>> Trichinosis IS one of the main reasons why every wild pig shot in
>> Austria has to be seen by a vet, and every hunter will tell you to
>> REALLY cook the meat  (all the way through and better overcook) and /
>> or freeze it for a couple of weeks before you cook it.
>
> You do realize that telling an American to overcook pork is
> essentially telling them to place the meat in the living room, set the
> house on fire, drive away, and come back the next day and sift through
> the ashes, right? ;-)
>
> Trichinosis is killed at 137F/59C, at which time the meat should still
> be pretty rare.
>
> But yes, this is very much something to be taken seriously, and erring
> on the side of conservative caution is probably the best plan if you
> don't have a meat thermometer at hand.
>
> Adamantius