* Meat is usually preserved by smoking or salting. Explain how these methods work.

Smoking involves placing the meat over a wood-burning fire. Chemicals in the smoke kill the bacteria and the smoke also leaves a skin on the surface of the meat that bacteria cannot penetrate. Salmon is often smoked.

Salting involves placing meat in a strong salt solution (brine). The salt draws the water out of the cells and the bacteria cannot survive. Pig meat is salted to form bacon.