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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.
The texture of the cold smoked salmon is silky and muscular â not disintegrating like some cheaper brands â with a deep, attractive colour. The flavour is wonderful â smoky, but never to the extent that the smoke overpowers the essential flavour of the fish.I am in love.he result is a premium product which was described by my hero Nigel Slater as the best smoked salmon heâd had all year. High praise indeed! In my hamper I had: 100g of organic smoked salmon; 100g of roast smoked organic salmon; 100g of organic gravad lax, 300g of organic smoked salmon, and a tub of salmon pate. patÃ©