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This is good advice.
You could also can some of it. Canning meat will kill any parasites/e.coli and boiling long enough (internal temparature >80C) will remove any risk of botulism.
I agree, Canning it will kill anything. 250 degrees for 90-120 minutes will sort out your worries.
Find a friend with a pressure canner! Plus, once it is canned you don't have to wait for it to defrost!
