Curing in warm conditions

[Mik1428]

Will curing in room temperature or maybe warmer possible? Ive been thinking about brining the meat. My reason for exploring this option would be because I am currently running out of refrigerator space. 

[liuzhou]

1 hour ago, Mik1428 said:

Will curing in room temperature or maybe warmer possible? Ive been thinking about brining the meat. My reason for exploring this option would be because I am currently running out of refrigerator space. 

 

People cure meats here in the tropics without refrigeration, so I can't see how it would be a problem.

[Mik1428]

On 3/17/2016 at 6:34 PM, liuzhou said:

 

People cure meats here in the tropics without refrigeration, so I can't see how it would be a problem.

Thank you for the reply. What process do you guys use? 

[liuzhou]

5 hours ago, Mik1428 said:

Thank you for the reply. What process do you guys use? 

 

Various processes. Mostly dry cures, but not always.The same as anywhere else.

Edited March 20, 2016 by liuzhou (log)

[Panaderia Canadiense]

Also in the tropics; I've also done wet curing, salhumerio style, in buried crocks in the shade of the garden.  You have to have a good layer of brine over the meat, though, otherwise ants will spoil your work.