How to Cold Smoke Fish Primitive Preservation

A step by step guide to cold smoke preservation using primitive means.

WARNING! This is a primitive method and is an inherently risky means of food preservation. Modern techniques and preservatives should be used if possible, this demonstrated method poses multiple dangers and should be seen as more of a post apocalyptic option.

Cold Smoking is an imprecise method of food preservation which aims at inhibiting microbial growth through temperature, humidity, and salinity manipulation. Complete inhibition of bacterial growth cannot be achieved without extreme heat, cold, and/or modern preservation methods. Botulism and numerous other harmful bacteria can remain within the meats that are cold smoked and thus pose an ever present risk.

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