EAST TEXAS HOG DOGGERS FORUM

Have any of yall ever made jerky from a hog that yall have caught if so how did it come out and what seasoning did yall use

I don't know that I'd want to eat hog meat that hadn't actually been cooked.  I'm just thinking in terms of parasites.

I've made it before and turned out pretty good... as far as seasoning I tried a bunch of different kinds

x2...but it is delicious jerky...got to raise the temp on it to kill the parasites before making jerky.

 I make hog jerky all the time, smoke it low heat for 12-16 hours. I brine all meat that is to be smoked and never had any problems. as for seasoning we brine 24hrs, marinate in soy sauce, teriaki, brown surgar for anouther 48hrs before smoking it.

Freeze it hard for a couple weeks and or stick in microwave for a minute and let the microwaves kill them you aught to be ok

Thanks yall

to make sushi you need to freeze the fish because of that parasite that is a killer...and when people make pork sausage the sausage has to be heated to a certain temp to kill that parasite... I would raise the pork temp to that temp for the sausage requirement and then just make all the jerky you want...I have eaten some before that a friend made out of wild pork and it was some of the best jerky I have had...

You can cook meats several different ways. Really fast and really hot or low temp smoking and really long. Certain meats are different beef usually is safer than pork but it all works the same according to my college biology prof.
The way we do it is just like deer or beef smoke then dehydrate with different seasonings depending on what we want. I got to say of pork is done right it is the best out of them all.( personal opinion)