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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.
Lox is salmon, typically a filet, that has been cured, and then often it is cold smoked. The cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product. Variations on the name are lox (Yiddish), lax (Swedish), laks (Norwegian and Danish) and lachs (German).hen the fish may be cold smoked. Nova or Nova Scotia lox: Similar to regular lox, but cured with a milder brine. The fish is then cold smoked. The name dates from a time when much of the salmon in New York came from Nova Scotia.