What is the term for curing meat with burning wood?

The process of curing meat with burning wood is referred to as smoking. This technique involves exposing the meat to smoke from burning or smoldering materials, typically wood. Smoking not only adds flavor but also contributes to food preservation by inhibiting bacterial growth and enhancing the meat's shelf life. The smoke contains various compounds that create a protective barrier on the surface of the meat, making it less susceptible to spoilage.

Barbecuing generally involves cooking meat over indirect heat and often does not specifically indicate the use of smoke for curing. Drying refers to the process of removing moisture from meat to preserve it, while salting is a separate curing method that uses salt to draw moisture out and inhibit microbial growth. These techniques have their own unique benefits and processes, but they do not involve the specific use of burning wood for curing, which is why smoking is the correct term in this context.