What You Need to Know
Salting lowers water activity by drawing out moisture, while drying to ~20 % moisture further suppresses microbial growth. Smoking deposits phenolic compounds such as guaiacol, which act as antioxidants and antimicrobials, and oxidizes myoglobin to nitrosylmyoglobin, imparting characteristic color and flavor.
The Science
Primary Reaction
Reduction of water activity via salting and drying, oxidation of myoglobin to nitrosylmyoglobin, deposition of phenolic compounds from smoke