Quick question.
Been eq curing some buckboard and belly bacon, about 40lbs worth. All were vacuum sealed and placed in fridge on 12/5.
Most of the bellies should have had sufficient time to cure based on thickness, but I went to fridge this morning and noticed it got up to 43 degrees or so. Temp was running colder 34-35 so I decided to adjust it a bit.
I’m thinking it should be ok because its had sufficient time to cure and the length that it was at that temp was maybe 12 hrs. My thinking is that it should be fine because cold smoking would be at temps slightly above that anyway.
Any input?
Been eq curing some buckboard and belly bacon, about 40lbs worth. All were vacuum sealed and placed in fridge on 12/5.
Most of the bellies should have had sufficient time to cure based on thickness, but I went to fridge this morning and noticed it got up to 43 degrees or so. Temp was running colder 34-35 so I decided to adjust it a bit.
I’m thinking it should be ok because its had sufficient time to cure and the length that it was at that temp was maybe 12 hrs. My thinking is that it should be fine because cold smoking would be at temps slightly above that anyway.
Any input?