View Single Post
Old 01-16-2013, 06:16 PM   #25
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Default

Quote:
Originally Posted by MStoney72 View Post
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
I made a drying locker out of a small commercial freezer using an inline voltage regulator with a digital control. I can set it where I want. Before I had that tho, all my curing was done in the fridge, next to the beer n' such. I never had any problems. As I understand it, ideal curing temps are 36F to 40F. Below 36, the curing process will slow down, and possibly stop.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Stumps XL Baby, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill
bluetang is online now   Reply With Quote


Thanks from:--->