Cold Smoking- Maximum Temperature

[Davea]

What would be considered the maximum safe temperature for cold smoking cured meat products?
NB with cure 1 or 2
Thanks
Dave

[NCPaul]

Ideally below 30C, I personally prefer it to be below 20C. Fish should be lower still.

[Davea]

Many thanks NC Paul.
I'm with you on below 20C.

I was thinking less than 10C. I have some guidelines now though.
Thanks again
Dave

[NCPaul]

One other temperature to consider is the dew point. For the best smoking conditions one would want to avoid condensing water (and smoke particulates) on the meat. This is a problem for me in the Summer months.