You're thinking of cured meat (with nitrate, usually, or at least lots of
salt) that is often cold-smoked as well. It's the cure that preserves the
meat at room temperature (although the smoke may help a bit). Hot-smoked,
uncured meat is just like any cooked food.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Claudia Cornejo" > wrote in message
...
>
> Why would one want to freeze something that's smoked? Properly smoked
meats
> should not need freezing.
>
> Claudia
>
>
> "kilikini" > wrote in message
> ...
> >
> > "Ignoramus474" > wrote in message
> > ...
> > > I am going to smoke some meat this weekend. (hot smoking at 225F). Can
> > > smoked meat be frozen without a great loss in taste or texture? I will
> > > smoke lamb, MAYBE pork butt (depending on the answer to this
> > > question), salmon, and chicken legs.
> > >
> > > Thanks!
> > >
> > > i
> >
> > The guys on AFB do it all the time so I assume it's still good. They do
> > meat in large quantities and freeze it constantly.
> >
> > kili
> >
> >
>
>