Fridge / curing chamber temperature ideals.

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Fridge / curing chamber temperature ideals.

Postby GUS » Thu Jun 11, 2015 6:30 pm

Stuffed some bacon to be in a spare beer fridge (Electrolux, solid front panel, no plastic window) But it is a while since I used it & damned if I can remember the settings basic temperatures.

So while I play around & log temperatures for each notch / number ..what is the ideal I'm really aiming at for allowing cure #1 to work it's magic optimally!?
5 deg C, ..or can I take it a wee bit lower over the duration?

My main food & veg fridge is set to 1c - 2c all year round, & I do not wish to load that up with items others may ((will)) moan about when I have 2 others spare to use as required, unfortunately this one hasn't got a modern display but it is perfect for just the occasional piece or 3.

?

cheers
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

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Re: Fridge / curing chamber temperature ideals.

Postby wheels » Thu Jun 11, 2015 8:17 pm

Cure #1, or other nitrite cure, is fine at normal fridge temps.

Nitrate cures prefer slightly higher temps, around 8°C is fine.

HTH

Phil
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Re: Fridge / curing chamber temperature ideals.

Postby GUS » Thu Jun 11, 2015 10:47 pm

Thanks Phil!
In that case I'll drop the temp a we bit more, was holding it at 6.6c ..good news then, I can stick a few beers back.
Mac's ProQ CSG devotee.
Founder member of "Cheese club" ...it's like "Fight Club" only cheesier

Avatar courtesy of Thad Cox https://twitter.com/LimitedFun http://limitedfun.tumblr.com/
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GUS
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Location: Cambridgeshire U.K.


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