Agriculture and Markets Law, § 96-z-34
At any stage of preparation and after preparatory chilling to a temperature of not above 40 degrees Fahrenheit or preparatory freezing, all parts of the muscle tissue of pork or product containing such tissue shall be subjected continuously to a temperature not higher than one of those specified in Table 1, the duration of such refrigeration at the specified temperature being dependent on the thickness of the meat or inside dimensions of the container.
TABLE 1
REQUIRED PERIOD OF FREEZING AT TEMPERATURE INDICATED
Temperature | Group 1 | Group 2 |
°F | Days | Days |
5 | 20 | 30 |
-10 | 10 | 20 |
-20 | 6 | 12 |
After removal from cure, the loins may be soaked in water for not more than one hour at a temperature not higher than 70 degrees Fahrenheit or washed under a spray but shall not be subjected, during or after the curing process, to any other treatment designed to remove salt. Following curing, the loins shall be smoked for not less than 12 hours. The minimum temperature of the smokehouse during this period at no time shall be lower than 100 degrees Fahrenheit, and for four consecutive hours of this period the smokehouse shall be maintained at a temperature not lower than 125 degrees Fahrenheit. Finally, the product shall be held in a drying room for a period of not less than 12 days at a temperature not lower than 45 degrees Fahrenheit.
When necessary to comply with the requirements of this section, the smokehouses, drying rooms, and other compartments used in the treatment of pork to destroy possible live trichinae shall be suitably equipped, by the operator of the official establishment, with accurate automatic recording thermometers. Officers in charge are authorized to approve for use in sausage smokehouses, drying rooms, and other compartments, such automatic recording thermometers as are found to give satisfactory service and to disapprove and require discontinuance of use, for purposes of the regulations in this Article, any thermometers (including any automatic recording thermometers) of the establishment that are found to be inaccurate or unreliable.
N.Y. Comp. Codes R. & Regs. Tit. 1 § 318.10