Is Pork Jerky Safe to Eat?

Pork jerky has become an increasingly popular snack in recent years. With its salty, savory flavor and chewy texture, it makes for a tasty, protein-packed treat. However, some people have concerns about the safety of pork jerky due to the potential presence of trichinella parasites. So, is pork jerky safe to eat?

The short answer is yes, pork jerky can be completely safe if proper precautions are taken during preparation. Read on to learn more about pork jerky safety.

Trichinella Parasites

The main safety concern with pork jerky is trichinella parasites, which can cause a foodborne illness called trichinosis Trichinella are tiny worms that can infect pigs and other wild animals such as bears, foxes, and walruses. When people eat raw or undercooked meat containing trichinella larvae, the worms can migrate from the intestines into the muscles and cause symptoms like diarrhea, abdominal pain, nausea, fever, and fatigue

In the past, trichinosis infections from pork were relatively common. However, improved farm management practices and meat inspection have drastically reduced cases of porcine trichinosis in commercial pork. The Centers for Disease Control and Prevention reports that between 2008 and 2012, only 16 cases of trichinosis were linked to commercial pork, compared to over 400 cases linked to wild game meat like bear and walrus.

So while properly handled commercial pork poses little risk for trichinosis today, the parasite is still a concern when preparing homemade pork jerky. Proper handling, curing, and cooking are necessary to make pork jerky safe for consumption.

How to Make Safe Pork Jerky

Here are some tips for making safe pork jerky at home:

• Start with fresh, high-quality pork. Choose lean cuts like pork loin or tenderloin. Avoid cuts with excess fat, sinew, or bruising.

• Freeze the meat first Freezing pork at 5°F (-15°C) or below for 20+ days prior to making jerky will kill any trichinella worms present

• Cure the meat with salt and nitrites Curing ingredients like salt, sugar, and sodium nitrite prevent bacterial growth during drying Nitrites also kill parasites. Use cure mixes designed for jerky.

• Slice meat thinly. Cut pork no more than 1/4 inch thick to facilitate thorough drying. Trim off all fat and connective tissue first.

• Marinate safely. Keep meat refrigerated while marinating. Don’t reuse marinade. Acidic ingredients like vinegar help kill bacteria.

• Dry adequately. Use a dehydrator or smoker to dry pork jerky. Internal temperature should reach 160°F (71°C).

• Store properly. Refrigerate or freeze jerky to prevent mold growth. Consume within 1-2 weeks.

Following proper handling and hygiene practices at every step reduces the risk of illness from pork jerky. As long as pork is cured and dried thoroughly to the proper internal temperature, it is a safe snack.

##Should You Freeze Pork Before Making Jerky?

Freezing pork prior to making jerky is an extra precaution to kill any trichinella worms that may be present. The USDA recommends freezing cuts of pork less than 6 inches thick at 5°F (-15°C) or below for a minimum of 20 days to ensure any parasites are destroyed.

So if you are working with a whole pork loin, tenderloin, or other large cut of meat, it is a good idea to freeze it for 3-4 weeks before slicing and drying into jerky. For pre-cut pork like chops or cubes that are already less than 6 inches thick, simply freezing for the recommended 20 days should suffice.

Keep in mind that some experts debate whether freezing is necessary when using pork from supermarkets and reputable suppliers, since commercial pork today is very unlikely to contain trichinella worms at all. However, freezing provides an added layer of protection just in case and allows you to be fully confident your pork jerky is parasite-free.

Dry and Store Jerky Properly

In addition to using cured and frozen pork, proper drying and storage are also crucial for safe homemade jerky. Here are some guidelines:

• Dry jerky until it reaches an internal temperature of 160°F (71°C). Use a food dehydrator, smoker, or oven to achieve adequate drying.

• Let jerky cool completely before storing. Waiting for it to reach room temperature helps prevent condensation inside the storage container.

• Store jerky in the refrigerator or freezer. The low moisture content of jerky prevents bacterial growth, but refrigeration prevents mold and keeps it fresher longer.

• Consume refrigerated jerky within 1-2 weeks. Freezer storage can extend shelf life to 1-2 months. Discard any jerky that smells bad or looks moldy.

With the right drying, temperatures should get high enough to kill any potential pathogens. Storing in the fridge or freezer prevents further microbial growth. Follow these storage best practices along with proper prep work for delicious and safe pork jerky.

##Curing Pork for Jerky

Curing is a pivotal step for safe pork jerky, as the curing salts used help kill pathogens including the trichinella parasite. Here’s an overview of how curing works and why it’s so important:

• Curing salts – The main curing agents for jerky are sodium nitrite and sodium nitrate. Nitrites kill bacteria like Clostridium botulinum.

• Nitrites kill parasites – In addition to killing C. botulinum, sodium nitrite has been shown to kill trichinella parasites during the curing process.

• Salt content – The high sodium content of cures also helps inhibit microbial growth through the osmotic effect.

• Cure penetration – Salts penetrate deep into the meat for thorough protection. Curing overnight ensures full diffusion.

• Safety – When used properly in recommended amounts, curing salts are safe for consumption.

Look for premixed cures formulated specifically for jerky to ensure you have the right ingredients and ratios for safely curing pork. Or follow trusted recipes and carefully weigh out ingredients like Prague powder #1.

Don’t skip or shorten the curing process when making pork jerky. The nitrites provide important protection against illness-causing pathogens like trichinella.

Can You Make Pork Jerky Without Nitrites?

While nitrite-free curing of pork jerky is possible, it may not be advisable from a food safety standpoint. Here’s why nitrites are so important for jerky safety:

• Nitrites kill the trichinella parasite and other pathogens during curing. Without them, the pork could still carry trichinosis risk.

• Nitrites prevent growth of C. botulinum bacteria during extended drying and storage. Botulism risk increases without nitrites.

• Studies show nitrite-free jerky has a shorter shelf life and higher microbial counts due to lack of antimicrobial effects.

With that said, some people do make nitrite-free pork jerky by:

• Freezing meat for a long time before drying to try to kill parasites.

• Using antimicrobial herbs and spices like garlic, pepper, and oregano.

• Ensuring thorough drying and cooking to 160°F internal temperature.

• Keeping storage time very short, only 1-2 days refrigerated.

However, food safety authorities strongly recommend using nitrites for jerky curing, especially for pork. Without them, safety margins are reduced. The best approach is to use quality premixed cures made for jerky.

Is Smoked Pork Jerky Safe?

Smoking is a popular preparation method for pork jerky. When done properly alongside other safety steps like freezing, curing, and drying, smoked pork jerky is completely safe to eat.

Here are some tips for safe smoked pork jerky:

• Use cured pork. The curing salts impart extra protection.

• Freeze pork before smoking if it wasn’t pre-frozen.

• Smoke at low temperatures under 200°F.

• Continuously monitor internal temperature until 160°F is reached.

• Let jerky cool before storing in fridge or freezer.

The combined effects of smoking, drying, salting, and nitrites make smoked pork jerky inhospitable to pathogens if procedures are followed closely. Maintain the smoked jerky in refrigerated conditions and consume within 1-2 weeks for best safety and quality.

Can You Eat Pork Jerky While Pregnant?

For expecting mothers, foodborne illnesses like trichinosis can have serious implications for their health and pregnancy. So is it safe to eat pork jerky while pregnant?

The answer is yes – properly prepared pork jerky poses minimal risks during pregnancy. To ensure safety:

• Choose commercial brands that follow regulated processing standards.

• Check that pork jerky is made with nitrites and cooked to 160°F.

• Avoid raw diets and undercooked meat products.

• Refrigerate after opening and observe expiration dates.

• Heat deli-style jerky to steaming before eating.

As long as proper protocols are followed by manufacturers and you follow storage guidelines after purchase, pork jerky can be safely enjoyed as part of a healthy pregnancy diet in moderation. Of course, always check with your doctor if you have any concerns.

Can Pork Jerky Cause Food Poisoning?

While pork jerky is not inherently hazardous, it certainly can result in food poisoning if it is not prepared, dried, and stored properly. Some potential risks include:

• Trichinosis – If raw pork contains trichinella worms and is not frozen or cooked adequately to kill them.

• Salmonella – If contaminated pork isn’t cooked to 160°F to kill salmonella bacteria.

• Staphylococcus – From handling jerky with unclean hands or equipment.

• Mold – If dried jerky is not promptly refrigerated in an airtight container after drying.

To avoid any possibility of pork jerky food poisoning:

• Start with fresh, clean pork and prep tools.

• Freeze pork for 20+ days first if needed.

• Use a tested jerky cure containing nitrites.

• Dry until internal temperature hits 160°F.

• Let cool fully before storing in sealed fridge containers.

When prepared properly using safe handling practices, pork jerky should not pose any risk of foodborne illness.

Jerky Safety Tips

Here’s a summary of some top food safety tips for making pork jerky:

• Always use jerky cure on pork.

• Freeze pork for 20+ days before making jerky if needed.

• Wash hands, equipment, and surfaces often.

• Slice meat thinly, no more than 1/4 inch thick.

• Dry meat until internal temperature reaches 160°F.

• Let cool completely before storing in fridge or freezer.

• Refrigerate leftovers within 2 hours and use within 1-2 weeks.

Following this basic protocol along with avoiding cross-contamination will result in fresh, safe pork jerky you can enjoy confidently.

The Takeaway on Pork Jerky Safety

While raw pork poses risks if not handled properly, there is minimal cause for concern with properly prepared pork jerky. As long as care is taken to select quality pork, freeze thick cuts for 20+ days, cure meat with nitrites, slice thinly, dry completely to 160°F, and store refrigerated in airtight containers, pork jerky can be perfectly safe to enjoy as a protein-rich, salty snack. Just be sure to follow safety guidelines carefully at every stage of preparation.