Not inside meat, no. I don't think it's a problem for run of the mill hot-smoking or BBQ. For cold-smoked stuff I don't dare eat it raw yet but use the meat in stews. Cold smoked pork ribs add a 3rd dimension to thick soups like pasta fagioli or split pea soup, while sausages are great fried. I don't know how to safely attempt a prosciutto or lox though :-)

cured lox is easy, it's just a salt and sugar brine (cold smoked is something entirely different). If the salinity and sugar are high enough basically nothing can grow. Salt on its own, sugar on its own don't worry very well.