Since the mods won't ad a food preservation forum, I figure this is a good a place as any for this. My first question is about brining. What is the maximum allowable brine temp? I have 2 hogs worth of hams and bacons to brine, and I don't have the space to refridgerate that much meat for that long. I'm planning on doing it in the basement, and keeping the temps down using frozen milk jugs of water. Also, Does anyone have a good bacon cure? I've had great luck with hams, but my bacon has been hit and miss.