Cold Smoking 101....

[indaswamp]

Really Great Read! If you are new to it, this is a very in depth guide on the parameters and how to do it properly...every question is answered.
https://eatcuredmeat.com/how-to-cold-smoke-the-complete-guide/

 

[chef jimmyj]

The article has some good info but Salt Only Curing can be risky and the addition of Cure #1 is not only a good idea, from a Safety perspective, Cure #1 will guarantee the Pink Color, to the center and Flavor associated with Cured Smoked Meat.
Yes, for centuries before Cure #1, Salt and Smoke, with a long exposure, cured meat but there was no guarantee the meat would be safe and fully Cured, have a pink color, to the center. The Proper use of Cure #1 can simply give Peace of Mind...JJ

 

[indaswamp]

Agreed Chefjj. The author covers the use of cure #1 and cure#2 in other articles. This one was aimed at the mechanics of cold smoking.