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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.
So it's a little bit denser, a lot fattier, and it's less stringy, notes Sax. On the other hand, Montreal-style smoked meat comes from brisket, as navel is much harder to find in Canada because of its British beef cut tradition. Smoked meat made from brisket can be stringier and a lot softer if it's steamed right.[Brisket's] not fattier throughout the cut, but it has a larger cap of fat, and it has a stringier texture, more fibrous. American-style pastrami is more marbled with fat and has a denser texture..chwartz's begins their smoked meat by marinating raw brisket with a secret blend of spices for 10 to 12 days. They smoke the brisket for eight to nine hours and steam them for another three before slicing them by hand and serving them on rye bread with mustard.