Who doesn’t love smoked meats? Tim MacWelch, extreme survivalist, New York Time best-selling author and the writer of the How To Survival manuals, says most people assume that smoke is used primarily to flavor meats. However, smoking serves a much more important purpose. Tune in as Tim explains the science behind smoking meats and how this process, that has been used for ages, can help you preserve your meats before they spoil. When it comes to smoking fish, Tim says you have to decide between cold smoking or hot smoking methods. Cold smoking your meats is best for long term preservation. This method uses strictly smoke and no heat which dries and coats your catch with the chemical compounds in the smoke that act as preservatives to inhibit the growth of bacteria. Find out more about various smoking methods, why brining your meats can help further reduce the occurrence of bacteria, the best way to smoke oily fish and more.