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What?: Bacon curing temps !

post #1 of 8
Thread Starter 
OK, somebody better explain this to me quick before my "Newbie" head explodes !

First of all, thanks to the info I got from many of you, I cured & smoked 3 perfect bacon smokes.
#1 was an 11 pound belly---came out pefect.
#2 was two 2.5LB pork loins---Pefect Canadian Bacon.
#3 was an 8.7LB pork loin---Perfect Canadian Bacon.

When I cured these 3, I used Tender Quick, and kept them in the fridge, being very careful to keep them at 37/38 degrees, because it is supposed to be common knowledge that under 35* the cure won't work, and over 40* they tell me the meat could go bad, because you are in the "40* to 140* danger zone", before it's cured.

So I get a box of Hi Mountain Buckboard Bacon Cure, because it looks so good, and everybody brags about it. Then I read the instructions, and it says;
"Apply cure to meat and massage thoroughly paying particular attention to sides and ends (#8). Leave excess cure on meat. Place prepared meat in nonmetallic pan. Cover with plastic wrap and place in refrigerator (#9). Proper temperature is 40 to 45 degrees F. Let meat stand in refrigerator at least 10 days, turning on the 5th day. "

What !!! 40 to 45 degrees??
Can somebody please explain this ??
I keep my temp probes working during curing to make sure my curing meat stays between 37* and 38*, and this outfit tells me to keep it at 40* to 45*???????

post #2 of 8
Go with the cooler temps. If ya got a less than fresh cut it is possible to go bad above 40 degrees. If ya are above 33 degrees the cure will still work and below 40 is a good safety margin that most experienced folks abide by. Cooler is safer. Too cold inhibits the cure.
post #3 of 8
Yes I read that on my instructions also.....Breath in Breath out....
But stick to what you know....err on the side of caution....and maintain cooler temp,,,,,You will neaver have a problem with cureing meat at the 35 to 38. and Buck Board Bacon is one of my regular cures....like the pork sholder (butt) and loin for CB.....my 2 cents
Yes what Rick said he beat me to it was typing at the same time ....lol
post #4 of 8
Thread Starter 
Thanks Rick & Joe,
That's what I thought, but it's nice to have your agreement.

Meanwhile I'm wondering why an outfit like "Hi Mountain" would steer people wrong & into the danger zone. How many people didn't know any better, and followed their instructions to the letter. Are they all still here today?

Thanks again guys,
post #5 of 8
I agree with theses guys here they are that good. I have made buckcoard a few times and I have always used my refrig that is alway at 38* and just leave the meat in there. I don't leave a probe in it. So just calm down alittle you will do just fine amd you wouldn't hurt anyone. All will be fine and do what you know. Did you get my posting about your carving ? Do you do anything beside bears if so pm me your website about your carvings. I like them
post #6 of 8
I have never used Hi Mountain, is it possible they use nitrates or cure #2? Nitrates work best at temperatures of 42° – 50°
post #7 of 8
Thread Starter 
Yes I did, and I posted my answer. Below is a copy of my answer:

Originally Posted by mballi3011
Man that sausage sure looks good there Bear. You said that the first stuff was bland and you decided to cure it so how did it taste after the cure. I hope really good for all the work that you had to do. Question thou do you carve anything else than bears if so I would like to see some of your stuff. I like stuff.

LOL-----ALL BEARS, since the first thing I ever made (cobra) when I was just getting used to the chainsaws. The first thing I did was a cobra coming out of a basket (all one piece). It's not great, but it was my first attempt.
I haven't done anything since I found I had heart problems (need a new Aortic valve), and I have a pretty big thoracic anneurysm. It was all caused at birth, but never found until I was 59 years old. I get a cat-scan every November to see if the anneurysm has grown, and an echocardiogram every June to see if my Bicuspid aortic valve has shrunk any more.
All of that crap was from birth. The only thing I did to myself is the severe Emphysema (I used to smoke a lot of cigarettes, instead of meat). My breathing isn't great, which is very tuff to chainsaw very long at one time. I may try again sometime, but I'd have to feel a lot better than I do now.

Smoking meat seems to be a little easier physically.

Every now & then I'll change my "Avatar" to a different bear pic---stay tuned.icon_confused.gif

Thanks for askin',
post #8 of 8
Thread Starter 
Actually I wasn't worried about "ME" hurting anyone by keeping my curing temp at 37*/38*. I was wondering about people following Hi Mountain's instructions to the letter (40* to 45*) in the danger zone.

BTW: I've been using probes in the fridge because it is brand new. Bought it just for meat from Home Depot---17.4 cu ft---$399 including delivery. I don't trust new things. I'm removing the probes soon.

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