Smoking meat is an effective means to preserve meat. I think that depends on the meat smoking methods you are using before answering this question.

For many households, smoking meat through the buring of wood, charcoal, or gas exposes it to polycyclic aromatic hydrocarbons (PAHs). These PAHs have cancer-causing properties that raise the risks of getting cancer if consumed too often. In addition to this fact, the reaction of PAHs and nitrogen, which is very common, has even more carcinogenic properties.

For industrial meat smoking, a electric driven meat smoking machine is used for large quantities of beef, pork or fish smoking. Smoking meat and poultry adds an appealing smoke flavor, but it also uses three mechanisms to preserve the meat. Heat will kill bacteria, depending on the time and temperature used. Chemical compounds from the smoke have an antimicrobial effect. And finally, the outer surface of the meat dries, which reduces moisture available for bacteria to grow.

Is eating smoked meat bad for you? The answer is yes, but it depends on how often you eat it. Regrettably, the regular consumption of smoked foods such as pork, beef, or any flesh, for that matter, will have adverse effects on your health.