Temperature of Meat During Curing

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.

WOW! With that little tolerance I think I'll pass on any attempts!

I always keep my curing frige between 34-38. Ive been curing bacon and canadian bacon in there for close to 2 years now. Coldest beer in town too.

bob

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.

Ive seen dogs eat grass to help clear their system, so if the neighbors start chewing up your lawn, you may want to adjust something.

bob