As the name implies, smoking is a method that slowly “cooks” food with smoke instead of intense heat. The method draws out the moisture out of the meat, preserve it, and keep it edible for a longer period of time.

Why does smoke preserve meat?

Removing the moisture from food helps prevent bacterial and fungal growth which would ruin stored foods. Smoking is a method of drying that also imparts flavor to the food (usually meat items), and smoke helps keep bacteria-carrying-insects away during the drying process.

How does smoking meat cure it?

Heat will kill bacteria, depending on the time and temperature used. Chemical compounds from the smoke have an antimicrobial effect. And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.