Cure Temp & Time?

[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
[email protected]

[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.

[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!

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.