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Hi folks

I want to dry my 8 day fridge cured pork belly in my drying room for a couple of days or more. However the current temp is 14deg C and I expect this to rise during the day.

I thought it was 15deg C but is this the same for bacon that's going to be cooked?

Cheers

15.6°C is the temp where Staph. Aureus start to multiply rapidly, so personally I'd try to keep below that.

Phil

This is at least the 2nd time Wheels has made this point and yet I fear it gets lost in individual threads. Is there some way to make this red flag more permanent?
Another Phil

Shuswap wrote:This is at least the 2nd time Wheels has made this point and yet I fear it gets lost in individual threads. Is there some way to make this red flag more permanent?
Another Phil

Perhaps a "SAFETY" topic is in order, not just a thread, but a dedicated category. Then a limited number of stickies that can only be edited by moderators. Things like safe temperatures, g/kg limits on adding cure to various products, trichinella freezing, when to use cure 1 vs cure 2, etc.

Granted, many of those questions could be answered RTFM (referring to the Marianaksi books) but even I sometimes forget just how much can be found in there, and newbies aren't likely to buy a reference book until they've gotten their feet wet.