stencil
02-21-2008, 06:48 AM
Fifty pounds of pork bellies gave me about thirty pounds of bacon, lightly cured and smoked. They're taking up freezer space and I'd like to just hang them in the cellar, at about 60F max (August temps.) Can anyone point to references, on line or in print, that discuss the survivability of cured portk at that temperature? Anecdotes of course are nice but, hey, I can make them at home too.