Originally Posted by Redheart
When dry curing I wrap my meats tightly in plastik film, place in a tray and keep in the refrigerator.
Good hint, I have extra wide plastic film available, so I'll do this then. The instructions for dry curing only mention a max. temp but no min. temp, so I guess I'll put it in the normal fridge after all (which is at 35.6°F).