« previous next »
Pages: [1]

Author Topic: curing bacon  (Read 4733 times)

JDS

  • Joined Nov 2010
curing bacon
« 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).
Logged

Eve

  • Joined Jul 2010
Re: curing bacon
« Reply #1 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:

Logged

robert waddell

  • Guest
Re: curing bacon
« Reply #2 on: December 15, 2010, 05:38:01 pm »
lucky him in texas
Logged

JDS

  • Joined Nov 2010
Re: curing bacon
« Reply #3 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.
Logged
Pages: [1]
^ Back to top « previous next »
 

SMF © 2011, Simple Machines

© The Accidental Smallholder Ltd 2003-2025. All rights reserved.

Design by Furness Internet

Site developed by Champion IS