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.
Gradually increase the temperature inside the smoker over the course of the day so that during the last hour or so it hovers between 150Â° and 160Â°F. Smoke the salmon until it reaches an internal temperature of 145Â°F in its thickest part, which will take eight to ten hours.