What’s The Difference Between Smoking And Curing?

“I’ve been experimenting with preserving meat from animals we hunt, but I’m running into some confusion. What’s the difference between smoking and curing? I see lots of recipes that suggest both methods, and I’m not sure whether there’s a strong preference for one or the other depending on what I’m working with. Is it necessary to cure something before smoking it, or can they be done separately? Any tips on which process is better for making jerky and bacon would also be super helpful!” Thanks, Roy, Alberta, Canada.

Smoking vs Curing: What’s the Difference, Roy?

Great question, Roy! It’s something I thought about a lot when I first started preserving my own meat. For many of us who love home processing, the difference between smoking and curing can be pretty confusing at first. But once you break it down, it starts to make sense why some methods work better for certain tasks—and how they can even work *together* in some cases.

Let’s walk through both techniques so you can get a clearer idea of when to use each one. I’ll also toss in a few tips on making things like jerky and bacon, since those are staples you mentioned. Call me biased, but nothing beats homemade bacon!

What is Curing?

Curing is a method of preserving food by drawing out moisture through the use of salt, sugar, or other preservatives. When it comes to meats, it helps prevent spoilage and bacterial growth so you can store meat for longer (and make it way tastier). Curing can be done with a number of products, but most commonly you’ll see salt and nitrates or nitrites involved.

It goes all the way back to when people didn’t have refrigerators, so it was a much-needed tool for survival. But hey, it’s stayed around because the flavor it gives has stood the test of time!

How Does Curing Work?

At its core, curing works by removing moisture from meat. Bacteria and microbes need water to grow—and that’s the very thing we’re stopping. The salt essentially puts the kibosh on bacteria by pulling the water out. Nitrates and nitrites (yes, I know they sound scary, but in moderation they’re safe!) also help further *protect* against certain dangerous bacteria like botulism, especially in cured products like sausage or bacon.

There are two main methods of curing: dry curing and wet curing (brining). Let’s take a look:

Dry Curing

This process involves rubbing the meat all over with salt and other seasonings. You then leave the meat to rest for a period of time so the salt can pull the moisture out. Think of things like prosciutto or country hams here. Once the moisture’s reduced, you’re left with a product that’s both chewy and packed with flavor.

Wet Curing (Brining)

In wet curing, you submerge the meat into a salty liquid brine (sometimes with sugar or other spices) for a certain amount of time. It’s perfect for products like bacon or corned beef. The brine helps add moisture while still preserving the meat—but unlike dry curing, it creates a much juicier and plumper product.

Why Cure Meat?

I know you’re wondering if curing is truly necessary or just an extra step. If preservation is your goal—and let’s be honest, Roy, it usually is when we’re working with meat from a hunt—curing gives you that long-lasting shelf appeal. Beyond that, it’s also about flavor. The curing process brings out deeper, more intense flavors in your final product.

It’s important: many cured meats can be stored for months or even years, especially if they’re smoked or dried afterward. Plus it’s a great prep step if you want to smoke something later. I’ll explain that in a sec!

What is Smoking?

Smoking, on the other hand, is all about adding flavor *and* aiding in preservation. This technique uses wood smoke to surround and penetrate the surface of your food. It’s been used for hundreds of years both to preserve and to transform the taste of meat, fish, or even vegetables.

Two Types of Smoking: Hot and Cold

There are two general types of smoking—hot smoking and cold smoking—and they each lend themselves to different kinds of foods. Let’s break them down quickly:

Hot Smoking

This is the kind of smoking most of us are familiar with from the backyard. The process happens around 225°F to 250°F (that’s about 100°-120°C for our friends outside of the U.S.). You’re essentially cooking and smoking at the same time, which injects both a smoky flavor *and* cooks the meat thoroughly done. It’s typically done over hours, and it’s the technique you’d use for BBQ, ribs, or even smoked sausages.

Cold Smoking

Cold smoking is where things get a bit different. The temperature stays much, much lower—usually under 90°F (32°C). You’re not cooking the meat, just flavoring and drying it. For cold smoking, you need to have already *cured* the meat or be combining it with another preservation method, because it doesn’t cook the meat enough to make it safe on its own.

Think of cold smoking as a flavor builder—you’d use this for items like smoked cheese, bacon, or smoked fish. It gives you those big, punchy flavors without altering the texture too much, which is important when texture matters (like with bacon).

Why Smoke Meat?

Smoking does two fantastic things—it introduces delicious flavors from the wood of your choice (like hickory or applewood) and dries the surface of the meat, which can also help with preservation, especially when combined with other methods like curing. It’s why we smoke everything from brisket to salmon—it tastes amazing and lasts longer.

Just think about those gorgeous-smoked sausages or savory hams…mm, *worth every minute*, right?

Combining Smoking and Curing

Now, Roy, here’s where smoking and curing start to work together. Smoking is often used alongside curing to *really* lock in preservation and flavor.

For example, when making something like bacon, you’d first cure the pork belly to get that traditional bacon texture and preservation. After curing, you’d cold smoke the bacon to add that signature smoky flavor. The cold smoking complements the curing by not cooking the meat but still imparting that *divine* smoky taste.

Do You Always Need to Cure Meat Before Smoking?

If you’re hot smoking your meat *and* planning to eat it right away, you can typically skip curing altogether. The high temps of hot smoking will cook your meat while adding smoke flavor, meaning you’ll get that great BBQ taste without needing to salt for preservation first.

BUT (and this is a big ol’ but) if cold smoking is your plan, you’d definitely want to cure beforehand. Cold smoking doesn’t cook the meat thoroughly, and the curing process will help keep the meat safe from harmful bacteria like botulism. So, for meats like cold-smoked salmon, prosciutto, or homemade bacon cold smoke, curing is a must.

Making Jerky and Bacon

Let’s get into the nitty-gritty of making jerky and bacon, Roy, since it sounds like this is where you’re aiming!

How to Make Jerky

Jerky is a great first project—it’s simple, doesn’t require fancy equipment, and makes great use of that lean venison or beef. Traditionally, jerky is a mix of curing and drying (and sometimes smoking) to create shelf-stable meat snacks that can last for ages. Here’s the basics of how it’s made:

• Slice your meat thin: This helps the drying process, so aim for around ¼ inch thick.
• Cure or marinate: Most jerky recipes suggest tossing the meat in salt, spices, and a bit of sugar (or even using a little curing powder), then letting it sit overnight in the fridge.
• Dry it out: You can dehydrate it with a dehydrator or by laying the meat out on racks in your oven at low heat (around 160°F).
• Add smoke (optional): If you want a smoky flavor to your jerky, you can also add a bit of cold smoking to the process at the start, being sure to monitor your temperature carefully.

How to Make Bacon

If you’re feeling brave (or just craving some killer homemade bacon), creating your own cold-smoked bacon is a great next step. Here’s a snapshot of how it’s usually done:

• Start with pork belly: This is the traditional cut to use for bacon.
• Cure with salt and sugar: Rub your pork belly with salt, sugar, and spices, and leave it to cure in the fridge for about a week.
• Rinse it off and cold smoke: After the curing process, rinse off the extra salt and seasonings, then cold smoke the meat over your choice of wood for several hours. Cold smoke will add that beautiful depth of flavor without fully cooking the bacon—allowing you to fry it crispy when it’s time to eat.

Troubleshooting Common Mistakes

Preserving meat at home isn’t without its hiccups. Here are some potential issues that might come up along the way, and how to fix or avoid them.

• Jerky Too Hard or Too Soft: If your jerky turns out more like a brick than a snack, it’s probably been over-dried. Next time, check it earlier in the process. On the flip side, if your jerky is still soft and moist, it needs more time—moisture left in the meat means it hasn’t fully preserved.
• Bacon Too Salty: Since you cure bacon in a salt rub, sometimes it can end up too salty for your taste. Solve this by rinsing off the meat thoroughly and soaking it in fresh water for a couple of hours before smoking.
• Meat Gets Spoiled: Make sure your curing methods are correct (if in doubt, use a curing salt with nitrates) and that you’re smoking or drying the meat at the proper temperatures. And always store it correctly afterward!

Final Thoughts…

Roy, curing and smoking are two sides of the same amazing-preservation coin. They can work hand-in-hand to give you tasty meats that last much longer and are packed with flavor. I hope this answer clears up some of that confusion about when and why to cure or smoke your meats!

Good luck with your next batch of jerky or bacon— I’m excited for you to see (and taste) the delicious difference. Thanks for sending in your question, and happy preserving!