Cold smoking salmon at home (I've done it before, and it turned out well). About 6 hours into the process, the smoke generator stopped producing smoke for probably 2 hours, but the temperature remained in the target range for cold-smoking (less than 80-degrees F). The salmon is wild caught from Alaska, and it was salt cured for 30 hours before cold smoking.
Safe to eat, or not worth the risk?
Safe to eat, or not worth the risk?