I cured a hog jowl in the upstairs fridge for around 10 days in my upstairs fridge, then rinsed it and hung it on a meat hook in a spare fridge I keep in the basement yesterday. When I checked it today, I discovered that the temp controller I use wasn't connected correctly, so instead of aging at 45F or so, the guanciale has been sitting at 67F for a day.
Should I pitch it? Or does the salt cure do enough to keep it safe, even at a non-ideal temp? (I'd prefer to not give myself botulism with my first foray into curing meat.)
Should I pitch it? Or does the salt cure do enough to keep it safe, even at a non-ideal temp? (I'd prefer to not give myself botulism with my first foray into curing meat.)