Ok, I had planned to smoke some lox to give to some friends as Christmas gifts. My Smoker was swiped yesterday, so I'm in a bit of a quandry. I Got the salmon (actually steelhead) on Sunday the 22nd, and put the cure on it the morning of the 23rd. On the 25th, I rinsed and soaked in fresh water, then let it sit on the counter for 3 hours under a fan. I then put it back in the fridge loosely covered. I also added an extra half teaspoon of cure to BBally's recipe in order to have a slightly more "cured" texture to the fish. So it's been below 40˚ for all except the 3 hours in front of the fan, though it had already been cured at that point. I am planning to use a friend's grill tomorrow afternoon to cold smoke it for around 5 hours, at which point I was planning to give some to several people. Any reason I should be concerned? I certainly don't want to make anyone sick. I just tasted some and it smells and tastes great, no off flavors, aromas or textures.