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It's actually the meat temp. The fridge is struggling even now to get back into normal range with the heat here. I'm adding some ice to get it down (to the freezer compartment).
Just put a large pork belly into a wet cure last night. Unfortunately, it looks like the freezer section didn't get closed all the way and the lower fridge warmed up overnight. Belly was at 59 degrees this morning. Is the cure enough protection or do I need to toss it out?
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