Using a fridge to dry bacon.

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Using a fridge to dry bacon.

Postby CaptainSEO » Mon Feb 11, 2013 3:57 pm

I have just completed my first cure of streaky bacon. I air dried it in my garage and all went well.

I was wondering about what to do in summer as I won't be able to air dry if the temperature is 15 or 20C. I have a spare fridge that I sometimes use to chill lager.

I've read that a fridge has too high humidity, so how about I put some desiccant in there. Maybe a tray or two of white rice. Any thoughts on this?
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Re: Using a fridge to dry bacon.

Postby DiggingDogFarm » Mon Feb 11, 2013 4:35 pm

Most fridges are usually low humidity, over here anyway.


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Re: Using a fridge to dry bacon.

Postby CaptainSEO » Mon Feb 11, 2013 4:47 pm

I shall buy myself a hygrometer and test it.

What RH should I aim for?
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Re: Using a fridge to dry bacon.

Postby JerBear » Thu Feb 14, 2013 6:48 am

As Martin said, most modern refrigerators are actually low on humidity. So much so that most people have to add a humidifier to adjust up to the proper amount. I've seen amounts from 65-85% RH depending on the recipe but most fall in the 70-80% range.
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Re: Using a fridge to dry bacon.

Postby Wunderdave » Thu Feb 21, 2013 6:30 pm

Reportedly you can dry bacon even in the low RH environment of a fridge, as it is flat and thin so case hardening is less of an issue. Search for "pancetta stresa"
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Re: Using a fridge to dry bacon.

Postby JerBear » Thu Feb 21, 2013 6:57 pm

That's what I do for my pancetta. I leave it flat, wrapped in fine-knit muslin and flip it every day or so for about 2 weeks then portion vacuum seal and freeze. More info here:

http://hgsausageworks.blogspot.com/2012/07/father-guido-pancetta.html
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