OK, somebody better explain this to me quick before my "Newbie" head explodes !
First of all, thanks to the info I got from many of you, I cured & smoked 3 perfect bacon smokes.
#1 was an 11 pound belly---came out pefect.
#2 was two 2.5LB pork loins---Pefect Canadian Bacon.
#3 was an 8.7LB pork loin---Perfect Canadian Bacon.
When I cured these 3, I used Tender Quick, and kept them in the fridge, being very careful to keep them at 37/38 degrees, because it is supposed to be common knowledge that under 35* the cure won't work, and over 40* they tell me the meat could go bad, because you are in the "40* to 140* danger zone", before it's cured.
So I get a box of Hi Mountain Buckboard Bacon Cure, because it looks so good, and everybody brags about it. Then I read the instructions, and it says;
"Apply cure to meat and massage thoroughly paying particular attention to sides and ends (#8). Leave excess cure on meat. Place prepared meat in nonmetallic pan. Cover with plastic wrap and place in refrigerator (#9). Proper temperature is 40 to 45 degrees F. Let meat stand in refrigerator at least 10 days, turning on the 5th day. "
What !!! 40 to 45 degrees??
Can somebody please explain this ??
I keep my temp probes working during curing to make sure my curing meat stays between 37* and 38*, and this outfit tells me to keep it at 40* to 45*???????
Confused,
Bearcarver
First of all, thanks to the info I got from many of you, I cured & smoked 3 perfect bacon smokes.
#1 was an 11 pound belly---came out pefect.
#2 was two 2.5LB pork loins---Pefect Canadian Bacon.
#3 was an 8.7LB pork loin---Perfect Canadian Bacon.
When I cured these 3, I used Tender Quick, and kept them in the fridge, being very careful to keep them at 37/38 degrees, because it is supposed to be common knowledge that under 35* the cure won't work, and over 40* they tell me the meat could go bad, because you are in the "40* to 140* danger zone", before it's cured.
So I get a box of Hi Mountain Buckboard Bacon Cure, because it looks so good, and everybody brags about it. Then I read the instructions, and it says;
"Apply cure to meat and massage thoroughly paying particular attention to sides and ends (#8). Leave excess cure on meat. Place prepared meat in nonmetallic pan. Cover with plastic wrap and place in refrigerator (#9). Proper temperature is 40 to 45 degrees F. Let meat stand in refrigerator at least 10 days, turning on the 5th day. "
What !!! 40 to 45 degrees??
Can somebody please explain this ??
I keep my temp probes working during curing to make sure my curing meat stays between 37* and 38*, and this outfit tells me to keep it at 40* to 45*???????
Confused,
Bearcarver