- Jun 27, 2011
- 97
- 11
found a butcher shop where I can get bellies w/out skin @ $2.99/lb.. Not as thick as I would like, but that just means I can eat more pieces...
I cut a 12 pounder into 4 chunks with TQ and whatever other spices that sounded good at time, bagged 'em up and put them in the garage fridge.
It never occurred to me that when I did this last, the outside temp was 60-90 degrees, and now it's 30-60. They didn't seem to be taking the cure like the others I've done, and when the light bulb went on (about 3 am one morning) I rounded up my maverick remote tmeter and set it up. DUH! fridge temp was running 33-36 degrees. I bumped it up so it's running 37-40 now. I assume that the lower temps will have slowed the curing process dramatically. Does anyone have any idea how to figure how much time I should add to the process? I haven't made anyone sick with my bacon yet, and I don't really want to start now...
Thanks!
I cut a 12 pounder into 4 chunks with TQ and whatever other spices that sounded good at time, bagged 'em up and put them in the garage fridge.
It never occurred to me that when I did this last, the outside temp was 60-90 degrees, and now it's 30-60. They didn't seem to be taking the cure like the others I've done, and when the light bulb went on (about 3 am one morning) I rounded up my maverick remote tmeter and set it up. DUH! fridge temp was running 33-36 degrees. I bumped it up so it's running 37-40 now. I assume that the lower temps will have slowed the curing process dramatically. Does anyone have any idea how to figure how much time I should add to the process? I haven't made anyone sick with my bacon yet, and I don't really want to start now...
Thanks!