Home cured lonza

I've recently purchased Salumi by Ruhlman and Polcyn and started curing some pork for lonza. I've had success in the past making duck breast prosciutto and bresaola by hanging it in my fridge, but hanging pork in the fridge has me kind of worried about trichinosis, particularly if the meat is not dehydrated all the way through. Has anyone ever tried something like this before? Successes/failures/advice?

Thanks!

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Brendan_Lee_56950

I've done jowls in the fridge and hung in a cool room without any problems.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Trichinosis is the result meat (pork) infected with larvae, it is NOT like bacteria. The only concern is if it wild game which is pretty much the only way to contract trich. There has not been a documented case from farm raised animals in over 50 years. "Doctor" Rob

Jack_Mayer_85396

I'm on the list for some of your guanciale, right Brendan?

anthony_34093

Me too please

Matt__34377

Awesome. Thanks guys.

Brendan_Lee_56950

I should actually do some more since we're in the colder months and it would be perfect to hang them right now.