Brine temperature?

Discussion in 'Smoking Bacon' started by dilligaf850, May 23, 2014.

  1. Once the belly is in the brine with the salt what would be an acceptable temperature for the water?

    I have no room for a 5 gal pail in the fridge so it is in the back corner of the basement cold room with a temp of about 50 near the floor.

  2. @dilligaf850
    It should be at refrigerator temperatures.
    40° F or below.

    Last edited: May 23, 2014
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Correct.  See if a neighbor has any room or if you know someone with a walk-in cooler.  The brine will turn ropy and the meat can spoil before the cure gets to the center.
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    RUN to Walmart and buy a beer fridge.....

Share This Page