Smoking of meat enhances the taste and appearance of meat. It also increases its shelf life by slowing down the deterioration of fish fats and reduction in growth of bacteria. Lean meat from the forequarter of beef carcass was obtained from the Maiduguri abattoir. The meat was cut into four portions of weight ranging from 525 - 545 g. It was then diced into bits each measuring 8cm (length), 3.5 cm (thickness) and 64.5g (weight). Meat samples were then washed, cured with various concentration of sodium chloride, sodium nitrate, citric acid and clove for 30 min, drained and smoked in a smoking kiln at a temperature of 600C for 8 hr a day for 3 days. The products were stored at ambient temperature and evaluated microbiologically and organoleptically. The results showed an increase in pH, free fatty acid content and a decrease in water holding capacity and microbial count of the cured smoked meat. The panellists rated control samples significantly (p < 0.05) higher in terms of colour, texture, taste and overall acceptability than all the samples. The following organisms were isolated and identified during storage: Bacillus subtilis, Streptococcus spp, Pseudomonas spp,  Aspergillus niger, Candida and Penicillium spp. The study forms a basis for new product development for the meat industry.