Curing temp

[RFT]

I am  curing a 6lb Boston butt using hi mountain buckboard bacon cure.  It says cure at 40 to 45 degrees but am having a helluva time keeping garage fridge at proper temp, it's been holding at 39 to 40. To get it any warmer i would have to turn the fridge is off.   Any suggestions?   


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[squirtthecat]

I always thought that 38° was the 'perfect' temp for curing.  That's what I use on back/belly bacon..

[devo]

You just don't want your meat to freeze or get past the 45* mark. Your in the ball park so I wouldn't worry to much.

[OU812]

38 to 40 deg is the ideal temp to cure meat,,,,,,,your good.

The colder it gets the slower the cure works and below 36 it stops workin.

[RFT]

Ok,  thanks guys.


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[Habanero Smoker]

A little late, but the closer to 40°F and not any higher is a safe curing range. I generally cure at 38°F. As mentioned the curing process for cure #1 (sodium nitrite) slows down as the temperature declines, because chemical reactions slow down at lower temperatures. The curing action will work down to 28°F, at which point meat freezes. As for cure #2 (which has some sodium nitrate), bacterial action is also required to break the nitrates down to nitrites, using this cure you do not want to go below 36°F.

[RFT]

More great info Hab.  Thanks!


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