Researchers at the University of Toronto's Quality of Life Research Unit define quality of life as The degree to which a person enjoys the important possibilities of his or her life (UofT).
The shelf life of cold-smoked salmon is very short, one to two weeks in the refrigerator and about one month in the freezer. Storage time is another critical factor in the proliferation of Listeria bacteria since it can grow at low temperatures.
Start with a smoker full of smoke and then add the salmon. If youâre using an electric smoker or a hotplate, add about 2 cups of wood chips and heat them. It should take about 15 to 20 minutes for you to see smoke. Ideally, the starting temperature in the smoker should be about 100Â°F. Once youâve got smoke, put the salmon in the smoker.