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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.
It consists of pig meat cured or brined, and sometimes also treated with nitrates to stabilize its color and accelerate the curing. Sometimes itâs dried, sometimes itâs not. If you live in the US, the bacon is per definition smoked, and I agree with that definition. Hock cut bacon comes from the ankle. 2  Collar cut bacon comes from the back of the neck. 3  Gammon cut: The name comes from old French âGambeâ, meaning âlegâ. 4  Hence, this type of bacon comes from the hind legs of a pig.