Curing Bacon....in the Curing Chamber?

Air dried cured Meat Techniques

Curing Bacon....in the Curing Chamber?

Postby IkeO » Thu Nov 13, 2014 5:07 pm

I was wondering. When curing bacon it always says to store it in the fridge for x amount of days. Could it also be kept in the curing chamber at 55 degrees?

I am always hurting for room in my fridge and was just wondering if there was anything that would be ill advisable to curing bacon for a week at about 55 Fahrenheit.

Thanks.
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Re: Curing Bacon....in the Curing Chamber?

Postby boffin » Wed Feb 10, 2016 6:19 pm

No that is too warm at this stage. Needs to be between 3 and 7 degrees Celcius
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Re: Curing Bacon....in the Curing Chamber?

Postby BriCan » Fri Feb 12, 2016 7:30 am

boffin wrote:No that is too warm at this stage. Needs to be between 3 and 7 degrees Celcius


4C is as high as you should go, any higher there will be problems
But what do I know
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