Whether storing vegetables at your homestead, or making jerky at a campsite, salt will make a less hospitable environment for bacteria. This allows food to last longer than it would otherwise. A saline brine of vinegar, water and salt can make your fresh vegetables last much longer too. And you cannot ferment homemade sauerkraut, smoke fish or salt a ham without salt. Next time you make jerky, put a light sprinkle of salt across fresh cut meat to draw out moisture and diminish bacteria in your food stores.