Check the site's security status in your browser's address bar. For most browsers, a safe website will display a green padlock icon to the left of the website's URL. You can click on the padlock icon to verify the details of the website (e.g., the type of encryption used). 4. Evaluate the website's URL.
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.
April 1st, 2010. Hot smoking and cold smoking are two different processes. Cold smoking is part of a method of preservation that allows meat products to be kept for extended periods. Hot smoking is a cooking technique that uses heat and smoke from wood, charcoal, gas, or any combination to produce ready to eat meat and even some vegetable dishes.