Originally Posted by MStoney72
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 36°F to 40°F. 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