To maintain this food product it’s necessary to refrigerate at a temperature under 38°F. The cause this is the best storage approach is as a result of Clostridium botulinum Type E, which is present in fish, will still develop at fridge temperatures. Only fully thawed meat, poultry, and fish should be smoked. The means of thawing the meat during the smoking course of would permit the meat to be in the temperature hazard zone of 40 to 140 levels Fahrenheit. When marinating or brining the meat, this course of ought to take place in the refrigerator. If partially cooked meat is to be smoked, the smoking must happen right after…