Temperature for Pops brine cure

wazoo

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Original poster

Oct 24, 2012

71

13

Redmond, WA

• Feb 20, 2013

• #1

I have 13 lbs of pork belly currently setting in Pops brine in a cooler full of ice in the middle of a 7 day cure.  I check the temperature and the ice every day to make sure that it is staying cold.  It is staying right around 33.5 degrees.  I was looking on line today and saw an article that said that wet cure for bacon should not go below 36 degrees because the cure does not work below that temperature.  I can't seem to find anything else that discusses temperature for wet curing.  I do know that most refrigerators run between 34 and 38 degrees so I am not to concerned with the low temperature issue but I thought I would check with brain trust here to get the real answer.

Any thoughts?

 

venture

Smoking Guru

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Aug 1, 2008

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Central California

• Feb 20, 2013

• #2

Yes, low temps can slow or even stop the curing process.

I usually dry cure, and I add a couple of days as a safety measure for this reason although I will make no recommendation for your particular case.

You may have seen this before:

http://www.wedlinydomowe.com/sausage-making/curing

Good luck and good smoking.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Feb 20, 2013

• #3

"Lower than 36° F (2° C) temperature may slow down the curing process or even halt it."

Source: http://www.wedlinydomowe.com/sausage-making/curing

The key word here is "may", I suppose it "may" slow things down a bit, especially the lower you go, but in my experience it isn't noticeable when curing for the proper amount of time at 33-35 degrees.
I wouldn't go any lower even though unsalted meat doesn't freeze above 28 degrees.

I'm pretty sure that Pops recommends curing bellies for 10-14 days when using his brine.

YMMV!

~Martin

 

wazoo

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Oct 24, 2012

71

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Redmond, WA

• Feb 20, 2013

• #4

Thanks for the information.  I am going to check the temperature tonight when I get home.  I am going to make sure that there isn't any ice touching the pot and I am going to try to get the temperature up a little closer to 38 degrees.  I was thinking that a 7 day soak would be adequate because the belly is relatively thin. It is about 1" to 1 1/4".  I thought I saw curing was at rate of 3 days per inch plus 2 days.  I figured 7 days would be adequate.

 

venture

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Aug 1, 2008

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Central California

• Feb 20, 2013

• #5

As my memory serves me?  Pops uses less cure in his brine than many.  He increases the curing time to compensate.  His dad thought that gave a better product.  From the few that knew Fassetts store, they certainly agree.

My fridge runs a little cold. In the 34 degree range.  With the opening and closing of the door, that is not a big problem in the day.  Only at night when the door is closed for extended periods.

I doubt that 33 would be a major problem at a constant temp.  But, again, I make no recommendation.

I have never cured a piece of meat that showed lack of cure.  But be sure to know what you are looking for.  You have the health of your friends and loved ones in your hands.

Good luck and good smoking.

 

wazoo

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Original poster

Thread starter

Oct 24, 2012

71

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Redmond, WA

• Feb 21, 2013

• #6

I did remove the ice from next to the stainless pot that I have the bacon curing in last night.  Checked it this morning and it was at 35 degrees.  I think I getting closer to creating an old time ice powered refrigerator that is going to work great for keep meat cold while it is curing.  I still need to pick up an old used refrigerator off of Craig's list for the garage because I see a lot of bacon, jerky, pastrami, etc in my future. Until then this is going to work.

As far as the length of time on curing this bacon.  I am just going to go to 12 days.  Better safe than sorry.  I am still new to brine or dry curing pork.  I did not know that there is a visual way to tell if meat is cured.  If some one could help educate me on what to look for I would be grateful.

 

daveomak

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Nov 12, 2010

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• Feb 21, 2013

• #7

Wazoo, morning...... As far as knowing when the cure is complete, visually, the only way I can tell is when it is cooked, the cured portion turn pink/red from the cure.....  Non cured is "grey"....   Dave

 

doctord1955

Smoking Fanatic

Jan 22, 2011

398

21

Omaha,Ne

• Feb 21, 2013

• #8

I use some variation of pops brine for about everything anymore and I go 14 days on everything except fish and chicken.