Smoking Pork Spare Ribs

[Smoking Duck]

Beefman,

Just curious as to doing a cold smoke for 2-3 hours.  Doesn't this increase the risk of nasties?  Assuming that a coldsmoke will be done for 3 hours at somewhere around a 90*F temp and then add into the time of getting the meat out of the danger range when smoking at 200-220, that seems to be a long time for the meat to be in the "danger zone."  Just curious if that amount of time increases the risks of the nasties, especially with pork. 

Thanks!

SD

[beefmann]

SD, the smoking process is a form of curing and doesent create any nasties .. and if it does i take the meat high enough to kill any nasites to add some piece of  mind...

there are a lot of compainies out there that  only cold  smoke anyware from 50 to 90 f for up to 24  hours or longer...
so as long  as the meat is handled with care and corect procedures are taken there should be no problems