Last time I did dried beef, I asked for my meat to be grinded in the supermarket machine, instead of doing it myself at home.
But only lately, after having eaten almost 1kg of that meat, has occurred me: what if they also grind pork in the same machine? If they do, is it possible for me to get trichinosis? I only dried the meat to 57ºC for 4 hours, I doubt it would kill any parasite.
Anyone has asked for their beef to be grinded in the store before? Anyone has eaten unfrozen store-grounded beef?
I'm kinda scared...!
Scared for trichonosis
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Re: Scared for trichonosis
http://en.wikipedia.org/wiki/Trichinosi ... reparation
It seems that it will die at 57 internal temperature for 5 minutes.
But I don't think pork is normally grinded? I've never seen ground pork.
It seems that it will die at 57 internal temperature for 5 minutes.
But I don't think pork is normally grinded? I've never seen ground pork.
Re: Scared for trichonosis
There are many recipes that include ground pork.
Most supermarkets sell ground pork (or mixed beef/pork).
Most supermarkets sell ground pork (or mixed beef/pork).
Re: Scared for trichonosis
Exactly! Specially here in Portugal...RRM wrote:There are many recipes that include ground pork.
Most supermarkets sell ground pork (or mixed beef/pork).
Yeah, I had already read that too, but would the parasites ever reach 57ºC internal temperature when dehydrating for 4hours at that temperature? I really don't know.dime wrote:http://en.wikipedia.org/wiki/Trichinosi ... reparation
It seems that it will die at 57 internal temperature for 5 minutes.
But I don't think pork is normally grinded? I've never seen ground pork.
Last time I asked for meat to be grinded in the store, and would like to advise everyone never to do so...!
Re: Scared for trichonosis
Yes, definitely.mario91 wrote:Yeah, I had already read that too, but would the parasites ever reach 57ºC internal temperature when dehydrating for 4hours at that temperature? I really don't know.dime wrote: It seems that it will die at 57 internal temperature for 5 minutes.
When dehydrating for such a long time (4 hours, not minutes), everything inside the meat will be 'cooked' at that temperature.
Re: Scared for trichonosis
If you can make thin slices then it will definitely reach that internal temperature, very quickly.
Re: Scared for trichonosis
Thanks RRM, I'm less scared now
Yeah dime, i always slice thin. Ty too
Yeah dime, i always slice thin. Ty too