Hot-smoked meat, like ribs or brisket, lasts four days in the fridge and up to three months in the freezer, while cold-smoked meats can last for a few months or even indefinitely.

Hot smoking uses smoke at 225 to 250 degrees Fahrenheit to flavorfully cook salted meat but doesn’t dehydrate or preserve it, meaning it’s still a breeding ground for bacteria.

Cold-smoking meat begins with a curing process that uses salt to dehydrate the meat, reducing the risk of bacterial growth. Then it is strung up to allow for 360-degree airflow.

Cold-smoked meat is never exposed to temperatures above 90 degrees Fahrenheit, which makes proper handling crucial. Handled properly, it can last for months.