Curing and smoking foods for preservation is a little more complex than the other methods of preservation.  Curing is the application of salt and curing salts to prevent the growth of the bacteria that causes botulism.  Smoking is the application of wood smoke for flavoring.  Most cured and smoked foods are not preserved for room temperature storage.  They must be refrigerated for safety.

NCHFP Resources - General info on smoking fish and meat, includes recipes.