Originally Posted by This is not your pork!
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).
Ideal curing is between 36˚- 40˚ (but basically anything under 40˚*and above freezing.)
I did a pastrami post
a while back
Looking forward to seeing yours.