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.
For hot smoking, smoke for about 6-8 hours (it is assumed you know how to hot smoke). Smoke at 100ÂºF/37.7ÂºC for the first 2-4 hours, then gradually increase the oven temperature to 140ÂºF/60ÂºC until the salmon flesh becomes flaky.