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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.
Herring are oily fish, which makes smoking an option. The photo specimen was first salt pickled, then smoked, so it was fairly salty. This specimen was 14-1/2 inches long and weighed 11-1/8 ounces. Smoked herring have a lot of tiny bones and a skin too tough to eat, and are quite salty, but it's all manageable.rep Smoked: With long nose pliers, pull as many of the fine bones that you can find. Smoked herring can also be soaked for a few hours to reduce saltiness, but this may also affect flavor. Yield Salted: An 11-1/4 ounce fish yielded 6-3/4 ounces skinless fillets (60%).