Modern Cold-smoking Methods

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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Although thoroughly cured fish are normally smoked for a long period of time, partly to dry the flesh, you can cut back on the time if the product is to be cooked right away. The shelf life of partly smoked fish can be extended by refrigeration or by freezing. Here are some suggestions for cutting back on the salt or on the smoke, or both.