I had five pieces of smoked coho left in my fridge and decided to send it to my Son in Korea. After thinking about it, I told my Son not to eat it when it arrives for fear of botulism and to throw it away. Anyone know much about this? I did not refridgerate it in the mail. It will take maybe as much as 7 days to arrive. Do you absolutely need to refridgerate smoked salmon? It was dry-brined with 1 cup of salt and 4 cups of brown sugar with a bit of garlic powder. It was in the smoker for 8 hours and was fairly dry. What did the native Amercian boys do back in the day? They ate smoked salmon right? Refridgeration?............naw. Everything you read about botulism is damn scary. Can you preserve it dry by adding sodium nitrate? Thanks Pals!