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While surfing around I came accross a site on home curing of ham. The recipe for curing (ham) stated the curing process ceased to function at temps below 38 F.
This is the first I've read about a minimum temp. I'm aware that things probably won't work at the freezing point, but 38? Above 38 but below 40 seems a bit tight to me. Any insight to this?
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I can speak from personal experience on that one, Axel. My second batch ever of BBB spoiled during the "curing" process. I was surprised to find that minimum temp rule, but I can assure you it's real (I had "Pork Verde" the hard way).

Since then, I monitor the temp of my garage fridge closely for a couple of days before any curing, and shoot for a 39-40* temp. I know 40-140* is the danger zone, but I am guessing with the cure that the 40* range won't be dangerous (since it's the garage fridge, I make sure there are no other meats in it). I think the time mine spoiled was closer to 36-37*, but several people have reported being in that range with no problems, so who knows? Probably a combo of many factors, including the particular piece of meat and thermometer inaccuracies.

But the short answer, yes, there is a minimum temp at which the cure works.
Last edited by kcal56
Originally posted by cadillac:
I always keep my curing frige between 34-38.......

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.

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