Reply to "Temperature of Meat During Curing"

Former Member

quote:
Originally posted by cadillac:
I always keep my curing frige between 34-38.......
bob

I hear ya! I'll probably just keep doing it that way too. Sometimes we tend to over think things. Besides I have a 2 level fail-safe system. I always give the first sample of anything to my dog. If the dog still appears well after a day or two I give the next samples to my neighbors. If in another day or two I can account for all my neighbors and thier kids I declare the meat fit for my consumption. A good system but sometimes hard on the dog and neighbors.

2/11/087:27 PM

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