Meats like fish, deer, beef or pork can have a range of parasites and bacteria, some of which are harmful to human health. Freezing is one way to kill the parasites. Thoroughly cooking the meat is another way. After they are killed, any parasites that were in the meat are no longer harmful to the human body.
Things You'll Need
- Plastic gloves
- Cutting board
Set the freezer temperature to at least 0 F. Setting the temperature colder will help freeze the meat faster.
Put on gloves and place the raw meat on a cutting board. Cut up the meat so that it is 1 inch thick or thinner. The thinner the meat is, the faster the meat freezes.
Leave the meat in the freezer for at least one month. According to the University of Alaska at Fairbanks Cooperative Extension Services, meat that is 1 inch thick or thinner must be frozen for a month to kill parasites like tapeworm or Trichina worms.