The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: JDS on December 15, 2010, 02:09:30 pm

Title: curing bacon
Post by: JDS on December 15, 2010, 02:09:30 pm

What is it you folks refer to as a cold box, and how cold does it stay?
I am wondering if, when dry curing, I can just hang the bacon in the smokehouse? Our daytime temps here are from about 40, to 65 deg F, (sorry don't know the metric system so well).

Title: Re: curing bacon
Post by: Eve on December 15, 2010, 05:23:40 pm

Cold box? Uuuuhhh, don't know what you mean by 'cold box', to be honest. Do you mean cold smoking or the temperature at which to cure or keep the bacon?

If you can keep it during curing as well as afterwards at fridge temperature or thereabouts it should be fine.

Lucky you, having a smokehouse!


 :wave:

Title: Re: curing bacon
Post by: robert waddell on December 15, 2010, 05:38:01 pm

lucky him in texas

Title: Re: curing bacon
Post by: JDS on December 15, 2010, 06:35:26 pm

Thanks Eve, and Lillian.
My smokehouse also serves as my feed shed, (don't worry, I clean it first) and is not fancy. It is only for cold smoking.