I was going to attach my cold smoke generator to a working mini-fridge that I put some ventilation in. My question is if I am able to keep the temperature in the fridge in normal fridge range (34-36 degrees F) would I still have to cure meat for a long smoke? My thinking is that I would not need to cure it. Control ham in control fridge for 1 week is perfectly edible. The difference between control ham and smoked ham would be the smoke. Smoked ham is exposed to much less oxygen during the same amount of time. However, that is only if control ham is in the fridge uncovered. If I can vacuum seal control ham and keep it in the fridge for a week and it's still edible shouldn't that mean smoked ham would be fine?