I'm starting the research phase, which includes finding the meat, of curing a ham. Let me start by saying I will be following Meatheads recipe to the letter, mainly because I trust him and docblonder However, I found this passage at http://schmidling.com/ham.htm which says,
"The brine should be cooled to around 40F before the meat is placed in it. It should also be kept near that temperature during the brining period ... Do not let it get below about 38F though because the cure ceases to function around there. Monitor the brine temp with a thermometer and just remove it for a while if it gets too cold."
Now this page has some other differences in technique, like smoking at 130F for 24 hours (danger zone) that I am ignoring.
I cured bacon from Meatheads recipe, and it was great, nice and pink, excellent flavor. That bacon recipe says to keep a temperature of 34F to 38F.
My ONLY question is about this claim Schmidling makes about the cure ceasing to function below 38F. Your thoughts please?
"The brine should be cooled to around 40F before the meat is placed in it. It should also be kept near that temperature during the brining period ... Do not let it get below about 38F though because the cure ceases to function around there. Monitor the brine temp with a thermometer and just remove it for a while if it gets too cold."
Now this page has some other differences in technique, like smoking at 130F for 24 hours (danger zone) that I am ignoring.
I cured bacon from Meatheads recipe, and it was great, nice and pink, excellent flavor. That bacon recipe says to keep a temperature of 34F to 38F.
My ONLY question is about this claim Schmidling makes about the cure ceasing to function below 38F. Your thoughts please?
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