It's one of the oldest methods of preservation. The salt kills any dangerous organisms that might decide to reside in the food, while the water prevents the meat from drying out too far and becoming too tough. Salt on its own would do, but the water's the closest thing we have.

[If it's to do with death, he probably has knowledge of it... but it helps that he was alive when it was common practice to salt and dry meat you caught to store up for the winter.

He watches the flame with interest, though he doesn't stop his work.]

That'll help.