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Thread: Bacon curing temperature question

  1. #1
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    Bacon curing temperature question

    Found out that fridge door was open a smidge I assume for the 3 days I had put the bacon into cure (I forgot to turn on day 2). Using one sweet and one savory recipe in Carcuterie. Laser temp showed surface about 42 degrees. Question is whether to toss or continue. I see recipes for curing meats in 50-60 degree temps hanging. Since used Pink salt cure, would this prevent any nasty growths?
    Don

    Toys: Stainless Steel Weber Performer: WSM : Vermont Castings 4 burner

  2. #2
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Don,
    I found this on the Morton site. It's the only help I can give. Personally I think it's okay as long as you feel the temp never got warmer than 42F.
    Add that to the fact it was only 3 days.

    "Cure meat at a temperature between 36 degrees – 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth."

    http://www.mortonsalt.com/article/meat-curing-methods/

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    You'll be absolutely fine.
    Most fridges in Europe are set between 2 and 5 oC . For the metrically challenged: that means 41 F for the higher temp.
    42 F is not a problem.
    Here is some good info (it got a very good knowledgable forum as well) https://www.meatsandsausages.com/sausage-making/curing

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    TVWBB Gold Member Timothy F. Lewis's Avatar
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    I’m on day four of curing two 3-lb. pieces of loin for Canadian bacon smoking maybe on Saturday, thanks for the pointers Bob, I’m starting to get anxious to get the smoking started and the eating to begin!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  5. #5
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    Quote Originally Posted by Anne M. View Post
    You'll be absolutely fine.
    Most fridges in Europe are set between 2 and 5 oC . For the metrically challenged: that means 41 F for the higher temp.
    42 F is not a problem.
    Here is some good info (it got a very good knowledgable forum as well) https://www.meatsandsausages.com/sausage-making/curing
    Thanks to all, Anne, this link is a great resource and history lesson! I thought it was fine, Iíll know for sure in a few days and will post results.
    Don

    Toys: Stainless Steel Weber Performer: WSM : Vermont Castings 4 burner

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