@jfmezei Farm near Camrose. The meat has a curing solution applied to it, weighed to its mass, and over the period of the next week will penetrate the meat, giving it a pretty pink colour.
Spoilage starts where air meets the meat, so already the bacteria on the surface has been destroyed.
In fact, even if the cure doesn't completely penetrate the meat, as long as the meat is frozen after smoking it's safe.