[quote=Yellow Jacket]
That's a nice site YJ.... She doesn't really come out and say that the fish needs to be frozen to be safe, for cold smoking. However, she canned it, so maybe that's ok? But as JKB said, if you heat it to 150+ degrees, then is it really cold smoked.
She brines the fish first...wouldn't the salt kill parasites? Her cold smoking is less than 100F...she does cheese, nuts, bacon....I'm starving!
