We have been doing some research on curing our own bacon and ham. We have gotten alot of great info here lately. The local meat market charges 90 cents a pound to sugar cure hams and bacon and we think that is pricey. Our only problem as we see it is the ability to keep the hams and bacons at the proper temp range for the required amount of time. We live in Md. and our temps seem to always be fluctuating and we dont have a walk in cooler. Can we just cure in a refrigerator if we were to find an old one we could just dedicate to the process? Any other advice?