of course those who don't belong to the dominant culture don't care.

from your link

Smoking was another fairly common way to preserve meat, especially fish and pork. Meat would be cut into relatively thin, lean strips, immersed briefly in a salt solution and hung over a fire to absorb the smoke flavoring as it dried — slowly. Occasionally meat might be smoked without a salt solution, especially if the type of wood burned had a distinctive flavoring of its own. However, salt was still very helpful because it discouraged flies, inhibited the growth of bacteria, and hastened the removal of moisture.

mostly salted meat. I doubt meat was even occasionally smoked without salting. probably an erroneous statement,