Pork loin cure question


 
Dave/G

Dave/G

TVWBB Emerald Member
I just got some buckboard bacon cure to be used on a loin for canadian bacon. How critical is the temp of the fridge in the curing process? I've read past posts, but I need some clarification. The Hi Mountain instructions say proper cure temp range is 40-45*. I understand that below a certain temp, the curing process stops. What is that temperature? Info appreciated.

Dave
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D:
Usually quoted as 34°. 38-40° is considered the best cure temp range. </div></BLOCKQUOTE>

Just what I'm looking for Doug, thanks. Using a probe, I was testing the fridge temp, and I was getting 33 & 34 in most spots. Evidently my wife, during the summer, adjusted it on the cold side on account of summer heat. I'll make a small adjustment and test again later. I always thought our fridge had a therm in it, but I guess not. Must get one.
Dave
 
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