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Curing in warm conditions

Mik1428

By Mik1428
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Mik1428

Mik1428

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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. 

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liuzhou

liuzhou

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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.

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Mik1428

Mik1428

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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? 

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liuzhou

liuzhou

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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 by liuzhou (log)

...your dancing child with his Chinese suit.

 

A terrible thing is ignorance, the source of endless human woes, spreading a mist over facts, obscuring truth, and casting a gloom upon the individual life. - Lucian of Samosata (born 120, died after 180 CE)

 

The Kitchen Scale Manifesto

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Panaderia Canadiense

Panaderia Canadiense

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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.

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