Smoking meat is a process of preserving and flavoring food by exposing it to smoke from burning or smoldering plant materials, most often wood. Curing is a method of preserving food by treating it with salt, sugar, nitrates, or other preservatives. Curing helps to prevent the growth of bacteria and can also add flavor to the meat. Together, smoking and curing are used to create a variety of smoked meats, such as bacon, ham, and jerky.