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Old 10-07-2012, 02:52 AM   #14
Babbling Farker
Phrasty's Avatar
Join Date: 01-19-08
Location: Jamaica

Originally Posted by This is not your pork! View Post
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).
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.
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner
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