So, I currently live in Korea. We have a Kimchi fridge, if you've never delt with it, Kimchi has a VERY strong odor that will penetrate anything, plastic wrap, eggs, milk carton... it just invades anything in the fridge, so you use a seperate fridge. Our model has two compartments, so the right side I use as my meat fridge. It has 3 settings:
1. Cold as hell (this one is good, just below freezing).
2. Freeze in 2-3 days.
3. Freeze within a few hours.
I read Korean, but everything on it is an abreviation so not very good at that. I had my wife (Korean) adjust it to the middle setting when I made stuffed pork loin a little while ago. I made it the night before cooking (stuffed, tied, etc) and the 2nd setting was perfect to make it solid but not frozen. I had her readjust it when I noticed it was too cold, I started bacon and sausage two days ago. She misunderstood "turn it back down" as make it go colder... oops. In less than 6 hours it was frozen solid.
It's at the right temp now, but should I just add another day or two to the cure to make up for the time frozen, or start over?
1. Cold as hell (this one is good, just below freezing).
2. Freeze in 2-3 days.
3. Freeze within a few hours.
I read Korean, but everything on it is an abreviation so not very good at that. I had my wife (Korean) adjust it to the middle setting when I made stuffed pork loin a little while ago. I made it the night before cooking (stuffed, tied, etc) and the 2nd setting was perfect to make it solid but not frozen. I had her readjust it when I noticed it was too cold, I started bacon and sausage two days ago. She misunderstood "turn it back down" as make it go colder... oops. In less than 6 hours it was frozen solid.
It's at the right temp now, but should I just add another day or two to the cure to make up for the time frozen, or start over?
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