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@YvetteMT

I think you are mistaken re : killing Trichinae.

https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science

suggests temps as low as 120F :

''  The FDA cooking regulations for eliminating Trichinella include temperatures as low as 49C / 120F, albeit maintained for 21 hours. (The main reason to cook at temperature that low is to process ham in the style of a "raw" ham). The regulations do not even bother to list temperatures higher than 62C / 144F because the time required to eliminate the parasite would be less than a second. '

and in general . 130.1 F for SV will pasteurize meat , but it might take several hours.

id go with 130 F  for 6  , and then you can use the meat for other things after the cooking

w/o drying it out via contraction.

or 140 or so , for 6 or even 4

good luck.

freezing alone will kill the T.

@YvetteMT

I think you are mistaken re : killing Trichinae.

https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science

suggests temps as low as 120F :

''  The FDA cooking regulations for eliminating Trichinella include temperatures as low as 49C / 120F, albeit maintained for 21 hours. (The main reason to cook at temperature that low is to process ham in the style of a "raw" ham). The regulations do not even bother to list temperatures higher than 62C / 144F because the time required to eliminate the parasite would be less than a second. '

and in general . 130.1 F for SV will pasteurize meat , but it might take several hours.

id go with 13o F  for 6 -8 , and then you can use the meat for other things after the cooking

w/o drying it out via contraction.

or 140 or so , for 6 or so.

good luck.

freezing alone will kill the T.