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Old 01-16-2013, 07:16 PM   #25
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

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 ?

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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.
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