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Curing temp for back bacon

post #1 of 9
Thread Starter 
I'm making about 6 lb of back bacon using Morton's TQ. My fridge in the garage is holding at about 0C (32F) turned down to the warmest setting while the garage is about 4C (39F). Is this going to be a problem ? The pop in the fridge aren't frozen but might have a touch of slush when I take them out and open them .
post #2 of 9
Quote:
Originally Posted by rob g View Post

I'm making about 6 lb of back bacon using Morton's TQ. My fridge in the garage is holding at about 0C (32F) turned down to the warmest setting while the garage is about 4C (39F). Is this going to be a problem ? The pop in the fridge aren't frozen but might have a touch of slush when I take them out and open them .

I believe 38 to 42 degrees F is the temp range that is acceptable,I am sure someone with more knowledge will be along

Richie

post #3 of 9

Set it in the garage at 4 Deg. C....   Maybe check with the BOSS to see if you can use the fridge in the house...

post #4 of 9

They say 34° to 40°, because too close to freezing will slow the curing.

 

And over 40° is not good to get that warm.

 

So I hold my Basement Curing Fridge at 37°, but it bumps 36° to 38° now & then.

 

 

Bear

post #5 of 9
Thread Starter 
Thanks for the feedback.

I spent last night with different thermometers trying to get a repeatable reading. I was using those small digital thermometers that read both temperature and humidity. This morning I went out and bought a Taylor fridge/freezer thermometer (after checking that it read the same temp as the other 5 thermometers on the shelf). It reads 37F. I put a glass of water in the fridge beside it and gave it a few hours to cool. My Thermapen also reads 37F in the glass of water so I finally have a repeatable reading that gives me some confidence.

Come spring I'm going to have to turn my fridge down cooler again.
post #6 of 9
Quote:
Originally Posted by rob g View Post

Thanks for the feedback.

I spent last night with different thermometers trying to get a repeatable reading. I was using those small digital thermometers that read both temperature and humidity. This morning I went out and bought a Taylor fridge/freezer thermometer (after checking that it read the same temp as the other 5 thermometers on the shelf). It reads 37F. I put a glass of water in the fridge beside it and gave it a few hours to cool. My Thermapen also reads 37F in the glass of water so I finally have a repeatable reading that gives me some confidence.

Come spring I'm going to have to turn my fridge down cooler again.

I like the fact that you are concerned enough to look into the temps and conditions when it comes to curing meats.

 

Points for your dedication to food safety!

post #7 of 9
Quote:
Originally Posted by rob g View Post

Thanks for the feedback.

I spent last night with different thermometers trying to get a repeatable reading. I was using those small digital thermometers that read both temperature and humidity. This morning I went out and bought a Taylor fridge/freezer thermometer (after checking that it read the same temp as the other 5 thermometers on the shelf). It reads 37F. I put a glass of water in the fridge beside it and gave it a few hours to cool. My Thermapen also reads 37F in the glass of water so I finally have a repeatable reading that gives me some confidence.

Come spring I'm going to have to turn my fridge down cooler again.

 

Here's how I get mine right:

http://www.smokingmeatforums.com/t/238797/curing-fridge-set-up-bear-s-method

 

 

Bear

post #8 of 9
Thread Starter 
That's a pretty slick idea to monitor the fridge. I'm not curing meat often enough to dedicate a maverick to it. I did leave the glass of water in the fridge to check it with the Thermapen for a few days. Once I have a little more confidence in the Taylor I can get rid of the water. The Taylor doesn't seem to react too quick to temp changes so it should hold the median fairly well.
post #9 of 9
Quote:
Originally Posted by rob g View Post

That's a pretty slick idea to monitor the fridge. I'm not curing meat often enough to dedicate a maverick to it. I did leave the glass of water in the fridge to check it with the Thermapen for a few days. Once I have a little more confidence in the Taylor I can get rid of the water. The Taylor doesn't seem to react too quick to temp changes so it should hold the median fairly well.


LOL---That dedication was originally forced.

The first Maverick I got 7 years ago was an ET-73, and it had serious problems reading through my exterior Log walls.

So I bought an ET-732 for my Smoker & demoted that ET-73 to the basement, where it only has to read through the plywood floor.

It's been in that fridge for years---The on off switch has been frozen "On" for about 4 years, so all I do is change the Batteries every 4 to 6 months.

 

 

Bear

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