I agree with Jim - the cure (with sugar, salt, and perhaps other igredients) is more important than the smoking for preserving meat - the long smoke time helps dry the meat and, of course, imparts flavor.
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker