Final answer:
Smoking meats is a preservation method used historically, especially in the US South, to cook large animals quickly, improve flavor, and prolong shelf life, compensating for protein-deficient diets, but it can also produce carcinogens.
Step-by-step explanation:
The traditional practice of smoking meats is a historical method of preservation that was particularly significant in the US South. Smoking meat in a pit or container was a way to cook large animals like a pig or a cow relatively quickly, ensuring the whole animal was used efficiently.
This technique also tenderized less desirable cuts of meat, enhanced flavor, and extended the shelf life of protein sources, which was critical for diets that were often starch-heavy and protein-deficient. However, it's worth noting that modern studies, like those that might reference a barbecue smoker, have shown that barbecuing and smoking can generate carcinogens, indicating a trade-off between the preservation benefits and health considerations.