Home-smoked salmon falls under the category of a ready-to-eat (RTE) food that must be refrigerated after being processed, according to the USDA Food Safety and Inspection Service (FSIS). This is because, unlike commercially-produced smoked salmon, which undergoes a specific and controlled smoking process followed by refrigeration to ensure safety, homemade smoked salmon lacks standardized preparation methods and precise process controls.
To safely store your home-smoked salmon, follow these guidelines:
1. Refrigeration: Keep your homemade smoked salmon refrigerated at a temperature of 40°F (4°C) or below.
2. Vacuum Sealing or Tight Packaging: To prevent contamination, store your smoked salmon in an airtight container or vacuum-sealed packaging.
3. Monitoring Consumption: Home-smoked salmon typically has a shorter shelf life compared to commercially produced smoked salmon. To ensure freshness and quality, consume your homemade smoked salmon within a week or two of preparation.
4. Avoid Leaving Out at Room Temperature: Homemade smoked salmon should never be left unrefrigerated at room temperature for extended periods, as it creates a favorable environment for bacterial growth.
5. Follow Recommended Cooking Methods: For further food safety assurance, follow the recommended cooking methods when consuming smoked salmon, such as grilling, baking, or pan-frying, to ensure that it reaches an appropriate internal temperature and any potential pathogens are destroyed.
Remember, food safety is paramount when it comes to homemade preparations, and refrigeration plays a vital role in preventing bacterial growth and ensuring that your homemade smoked salmon is safe to consume.