Have a fair amount of bacon and hams in brines for the last week or so. They are outside in a shed. Usually the temperature in tehr e at this time of year is just about right for them, but it's -6 out there tonight. Presumably these temperatures will arrest the curing process, but will it simply resume when the temperature comes back up and I resume my timings from then?
Or will the meat be deteriorating in the meanwhile?
Obviously I am counting on normal temperatures being resumed in a day or two, not permafrost through till February.
What do you think?