What is the main purpose of smoking as a food preservation method?

The main purpose of smoking as a food preservation method is to preserve by the drying action of the smoke. When foods are exposed to smoke, it helps to remove moisture, which inhibits the growth of bacteria and mold, ultimately extending the shelf life of the food. Additionally, the chemicals in the smoke have antimicrobial properties that contribute to preservation.

While injecting flavor and scent into foods, altering texture, and cooking food evenly are all benefits associated with smoking, they are secondary to its primary goal of preservation. The drying effect of the smoke is crucial, as moisture is a key factor in food spoilage. By reducing moisture content, smoking effectively helps maintain the quality and safety of the food for a longer duration.