Final answer:
Smoking meat is a technique that enhances its flavor, makes tough cuts more palatable, and extends shelf life by reducing moisture content, which inhibits bacterial growth.
Step-by-step explanation:
Among the techniques that improve the flavor of game meat are spices, aging, smoking, and curing. Specifically, smoking meat, which was popularized in the US South, not only enhances the flavor but also makes tough cuts more palatable and significantly extends the meat's shelf life. The reason jams and dried meats do not require refrigeration is that these preservation methods reduce the moisture content and sometimes add sugar (in the case of jams), which inhibits the growth of bacteria that cause spoilage.