First attempt at CB and have a question

azbohunter

Smoking Fanatic

Original poster

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Dec 11, 2014

• #1

I am using Bears "Step by Step" and so far so good (I think) I guess I won't know for several days will I?

Question is, Bear says in refer at 37-38* for x amount of days. I am using the refer in our RV for my meat and using my Maverick to check temp I am running down to 34* with it set at its warmest setting. RV refers are not as adjustable as what we have in our homes and the temp will range from 38* down to 34* depending on the ambient temp.

Am I going to be alright?

Thanks for your input.

Dick

Thought the sale price was pretty good but the regular price a bit over the top!

porkloinsale.jpg

• azbohunter
• Dec 11, 2014

TenderQuick and brown sugar per Bears "Step by Step"

tqbrownsugar.jpg

• azbohunter
• Dec 11, 2014

And wrapped in the zip lock for a few days!

porkinbag.jpg

• azbohunter
• Dec 11, 2014

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,297

6,010

Central Pa

• Dec 11, 2014

• #2

You will be fine.

I keep my fridge around 36 and the meat cures ok.

 

azbohunter

Smoking Fanatic

Original poster

Thread starter

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Dec 11, 2014

• #3

c farmer said:

 
You will be fine.

I keep my fridge around 36 and the meat cures ok.

Click to expand...

Thank you sir:

The only problem I see with this process is having to wait so many days to see how it turns out!

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,297

6,010

Central Pa

• Dec 11, 2014

• #4

That's part of the fun, waiting.

 

azbohunter

Smoking Fanatic

Original poster

Thread starter

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Dec 11, 2014

• #5

c farmer said:

 
That's part of the fun, waiting.

Click to expand...

Maybe, but, it is the hardest part!

 

briankinlaw

Fire Starter

Jan 17, 2011

47

14

Eschelbach Germany

• Dec 11, 2014

• #6

Above 32 and below 40....is all you need, that meat will take the cure fine .at these temperatures. I cure meat during winter in my shed, it stays above freezing and on occasion has reached 40 degrees, but I have never lost any meat.  Happy smoking! 

 

azbohunter

Smoking Fanatic

Original poster

Thread starter

Nov 23, 2013

465

39

Home is Glendale, AZ.

• Dec 11, 2014

• #7

Thank you Brian...