Cure Temp & Time?

Started by wkahler, January 04, 2011, 03:08:37 PM

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wkahler

1) So can you over cure when making bacon?  I'm not talking like leaving it sit for 2 weeks or anything just a few extra days. 

2) Once you get your fridge to hit the temp does it stay there fairly easy or do we need to monitor it like a smoker temp???? 

Planing a first attempt at bacon next week once i get my fresh belly.  The butcher said they only do pigs once a weeks so if i want one i need to let them know.

Thanks guys,
Bill
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The smoking lamp is lit!!!

Tenpoint5

Bill,
1 or 2 days isn't going to hurt anything. When doing bacon I have done it at the 5 day mark and at the 7 day. No great difference. As for the temp in the fridge 36-40º is a good temp range. for curing the 38 is about prime. Just remember to flip it every day to make sure everything is redistributed everywhere. It will make some juice.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

wkahler

Just the person i wanted to hear from!!!  Thanks for the info and the message with some help!!  Going to be in touch with you!
Quote from: Tenpoint5 on January 04, 2011, 03:18:07 PM
Bill,
1 or 2 days isn't going to hurt anything. When doing bacon I have done it at the 5 day mark and at the 7 day. No great difference. As for the temp in the fridge 36-40º is a good temp range. for curing the 38 is about prime. Just remember to flip it every day to make sure everything is redistributed everywhere. It will make some juice.
The smoking lamp is lit!!!