I'm not sure I would feel safe about eating a piece of fish that took 24 hours to dry, good golly! I have seen carp lay on the bank on a 100 degree day in August and let me tell ya, it's nothing I'm gonna eat. I was always under the impression that in order to kill potentially harmful bacteria it's important for the meat to reach 160 degrees, is this not true? The fish I smoke generally takes around 6-8 hours to finish and I suppose if this is technically "cooked" it's fine by me because it's delicious!!

RM