> wrote in message
>
> When curing the pork in the refrigerator, I typically like to keep the
> temperature around 40 degrees fahrenheit. The last time I made it, my
> refrigerator malfunctioned, and for one day the temperature was around
> 60 degrees. However, the pork did not spoil. In fact, I got better
> flavor penetration on that batch than I did in previous ones. So, I
> would like to raise the temperature the next time I brine the bacon. I
> would hope to achieve better flavor penetration, and possibly be able
> to shorten the brining period. Is there any way to determine how much
> leeway I have in increasing the temperature? Thanks for any tips you
> can provide.

I don't have a clue on higher temperature so won't suggest anything. But,
for flavor penetration, are you injecting the meat also? It will surely cut
down the time to just a few days.