what is cold smoked meat
Cold smoked meats are or should always be cured with a sodium nitrite or sodium nitrate cure. Depending on the method of curing, some products can be kept safely for months or even years without refrigeration. Ham, bacon, salami, summer sausage, and smoked sausage are some examples of cold smoked meats. Cold smoked meats may be smoked for up to several hours or even days and are almost always smoked at temperatures between 90Â° F and 120Â° F., well within the Temperature Danger Zone.