Smoking and curing are ancient preservation techniques that also impart unique flavors and textures to food. Curing, primarily using salt and sometimes sugar or nitrates, draws moisture out of food through osmosis, inhibiting microbial growth and altering proteins. This process can be dry (rubbing salt directly onto food) or wet (submerging food in a brine). Smoking involves exposing food to smoke, typically from smoldering wood. The smoke not only adds flavor but also contains antimicrobial compounds. Cold smoking occurs at low temperatures (below 85°F/30°C) and doesn't cook the food, preserving its raw state while adding smoke flavor. Hot smoking uses higher temperatures (140°F/60°C and above) to both cook and smoke the food, resulting in a tender, flavorful product. Both methods require careful attention to temperature, time, and sanitation to ensure food safety and optimal results.