Usually it comes from Trichinella. These are small worms that live in different animals. Rather, they do not live long as worms, but during this time they manage to produce larvae, which will settle throughout the body and more often in the muscles. That is, in meat. There they are covered with a capsule and can live for years. If someone eats the owner of the muscle, they will become infected with Trichinella.
Most often they are infected through pork. But these worms can live in different animals, including horses, elk and other bears.
If the matter were limited to the larvae stuck in the muscles, then it would be half the trouble. But the larvae can enter the brain, lungs and heart. You can die from this. Because our body does not always like worms, and it triggers a violent inflammatory response.
Skip homemade lard and heat the pork to at least 65 degrees.
Get yourself a kitchen thermometer that you can stick inside a piece of meat. It is enough to hold the meat heated to 65 degrees on a plate for three minutes, and you can already eat it.
Freezing
Everything is more complicated here. Trichinella larvae die when frozen to -30 degrees in 6 days. Or at -23 degrees in 10 days. Or at -15 degrees in 20 days.
This mode applies to pieces of meat no thicker than 15 centimeters. If the pieces are larger, then a stricter mode is needed. And in principle, any pieces should be placed in the freezer so that cold air circulates around them.
The problem is that wild animals living in the North may contain frost-hardy Trichinella larvae. They cannot be frozen. So wild boars and bears will have to be roasted. Sometimes the same miracles happen to domestic piglets that are kept outdoors. They can pick up a worm that is more resistant to cold there.
Have you tried stroganin?
