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I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read in other answers that it is possible to find fully cured bacon that does not need to be refrigerated. Bacon curing recipes indicate that the process must occur in a "cool, dry place".

I live in Texas. It is rarely dry and never cool. Do I need to have a temperature controlled fridge to cure bacon? Is there bacon that can be safely stored at relatively warm temperatures? Say up to 85-90F?

Bacon used to be a staple of cowboys, so didwas it historically use to be more like jerky?

I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read in other answers that it is possible to find fully cured bacon that does not need to be refrigerated. Bacon curing recipes indicate that the process must occur in a "cool, dry place".

I live in Texas. It is rarely dry and never cool. Do I need to have a temperature controlled fridge to cure bacon? Is there bacon that can be safely stored at relatively warm temperatures? Say up to 85-90F?

Bacon used to be a staple of cowboys so did it historically use to be more like jerky?

I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read in other answers that it is possible to find fully cured bacon that does not need to be refrigerated. Bacon curing recipes indicate that the process must occur in a "cool, dry place".

I live in Texas. It is rarely dry and never cool. Do I need to have a temperature controlled fridge to cure bacon? Is there bacon that can be safely stored at relatively warm temperatures? Say up to 85-90F?

Bacon used to be a staple of cowboys, so was it historically more like jerky?

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How can I cure and store bacon in a warm climate?

I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read in other answers that it is possible to find fully cured bacon that does not need to be refrigerated. Bacon curing recipes indicate that the process must occur in a "cool, dry place".

I live in Texas. It is rarely dry and never cool. Do I need to have a temperature controlled fridge to cure bacon? Is there bacon that can be safely stored at relatively warm temperatures? Say up to 85-90F?

Bacon used to be a staple of cowboys so did it historically use to be more like jerky?