I'm thinking about starting some Bacon this weekend and I just wanted to know if it would be alright to cure in the fridge? The reason I'm asking is because I'm thinking my fridge might be a little cooler than what you had mentioned, or I guess, is it that critical for curing temps to be where you had them. Thank you very much for creating thiz thread, your timing couldn't be more convenient. I hope you understand my ?
Sent from my PC36100 using Tapatalk 2
22 1/2 WSM
1971 22 1/2 Weber Bar b Que kettle
Weber genesis silver c (gasser)
Mini WSM (gold)