Thread: Bacon
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Unread 03-18-2013, 05:57 PM   #18
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Join Date: 02-11-10
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I have found that curing at 34degrees is too low. It took almost 2 weeks before a test slice didn't taste like fried pork.

Now, I turn the fridge up to about 36-37 degrees; ready to smoke in about 5-7 days.

BTW, I have a fridge for curing and stuff separate from the every day fridge.

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