With hunting season apon us... lets talk meat grinders.

[kmitch200]

I've used a KitchenAid Professional 6 with the grinder attachment to grind up a LOT of venison at one time. Any KA with less power overheats, this one never did.

After reading Farmer Frank James blog, I wouldn't eat a feral hog unless it's tested.

From: THE BODIES???...
I know for a fact that Rod Pinkston down in Georgia does his best to salvage the hogs he 'controls' and he donates it all to the local food banks. But, there is a BIG difference in his case. In his area the local counties trap and blood-test their feral hogs to make sure there is no risk of brucellosis or anthrax. I'm not sure about all of Texas, but I know they don't where I was in Oklahoma.
If you want to put your family at risk of contracting brucellosis from eating infected pork from a feral hog, go ahead and be my guest, but don't invite me for supper.

http://frankwjames.blogspot.com/2011/08/bodies.html

[DGF]

Someone in the comments section of the article suggest the same treatment for feral politicians.

[kmitch200]

Someone in the comments section of the article suggest the same treatment for feral politicians.

And they weren't tallking about testing. 

[bafsu92]

I've used a KitchenAid Professional 6 with the grinder attachment to grind up a LOT of venison at one time. Any KA with less power overheats, this one never did.

After reading Farmer Frank James blog, I wouldn't eat a feral hog unless it's tested.

From: THE BODIES???...
I know for a fact that Rod Pinkston down in Georgia does his best to salvage the hogs he 'controls' and he donates it all to the local food banks. But, there is a BIG difference in his case. In his area the local counties trap and blood-test their feral hogs to make sure there is no risk of brucellosis or anthrax. I'm not sure about all of Texas, but I know they don't where I was in Oklahoma.
If you want to put your family at risk of contracting brucellosis from eating infected pork from a feral hog, go ahead and be my guest, but don't invite me for supper.

http://frankwjames.blogspot.com/2011/08/bodies.html

I use a Kitchen Aid with the attachment as well. Not sure what model mine is but I've never had even come close to getting hot and I've run 50-100# batches through it. I always cube the meat and put it in the freezer for about an hour and bring it out about 10-20# at a time, works great. As far as brucellosis and other potential pathogens If the meat is processed and handled correctly and then cooked properly the risks are no worse than any grocery store meat. As a general rule I don't eat brain or marrow from any game animals and leave all the internal organs from hogs alone since thats where you'd get anthrax from. I've never heard of a documented case of anthrax in any US hog, farmed or feral. I guess there's always a first but I've been eating Florida wild hog for 30+ years and have never been sick once but I have contracted tricnosis from grocery store purchased pork. I don't cook wild pig like the domesticated stuff though, the only way it has any pink to it is if it's a smoke ring.