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bluebell I know there are diseases even in domestic hogs that can mess you up if you don't cook it. I would have to guess that to make that safe they may heat it up to a temp that would kill the germs before they made the jerky. I would ask before I ate any.

The Tazman

Actually, if they used the correct amount of cure along with the proper dehydration temperature for pork it should be fine. A meat temperature of 142 degrees will take care of any bacterial or trichina problems associated with pork.