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Unread 10-06-2012, 08:01 AM   #9
This is not your pork!
is one Smokin' Farker
 
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Quote:
Originally Posted by Redheart View Post
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 35.6F).
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