We're In The Bacon!
- Thread starter bluetang
- Start date
Militant83
is one Smokin' Farker
Looks good dude...that is one great taste test:thumb:
sdbbq1234
is Blowin Smoke!
Yes, thanks very much for the work on this.
wallace
wallace
MStoney72
Full Fledged Farker
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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bluetang
somebody shut me the fark up.
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.
ButtBurner
Babbling Farker
plowin-fire
Full Fledged Farker
I cure mine in the beer fridge for eight to ten days. Then hot smoke at 200 for about 4 hours.
MStoney72
Full Fledged Farker
Thank you for the quick replies, I am going to have to use my fridge, at least this time anyways. I think I am going to adjust the temp back to try and get the higher desired temps. It's my garage fridge and all we really use it for is beverages anyway. Thank you again for all the help
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