Curing Bacon.. Interesting temperature guidelines.

[daveomak]

While reading an interesting book from 1922, temperature is an important ingredient... I'm thinking these temps apply to all meat curing....

..

This book is available from archive.org for free..

 

[motocrash]

Interesting. Doesn't look like anything has changed through the years.....

 

[daveomak]

I've noticed where some folks cure meats below 34 F...

 

[motocrash]

Everything I've read says 36-40*. Maybe soon I'll have the guts to put my newfound knowledge to the test.

 

[daveomak]

Yep... Me too...

 

[Rings Я Us]

Yep... Me too...

Where did you find that book?
Used book store or a library?

 

[daveomak]

Where did you find that book?
Used book store or a library?

This book is available from archive.org for free..

 

[Rings Я Us]

Oh.. I thought you may have an original copy hard cover

 

[daveomak]

I wish I had an original copy... I'm not that old... But I've done the calculations, they were way ahead of their time... The numbers are very close to todays FDA recommendations...

 

[Rings Я Us]

I wish I had an original copy... I'm not that old... But I've done the calculations, they were way ahead of their time... The numbers are very close to todays FDA recommendations...

Would seem they would try and limit salt as much as they could safely do.. Everyone didn't enjoy all that salty taste I bet.