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.
As far as I am aware there is no adverse effects of eating smoked meat. Smoking simply adds flavor and whatever rubs or marinades you use to create your flavor profile can be altered to be gluten free, low sodium what have you. There is nothing that causes health effects. It is simply meat cooked low and slow with some wood added.