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Unread 01-16-2013, 07:10 PM   #26
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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 always use my basement fridge

contents-

beer.

nightcrawlers.

meat.
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