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In this video:
Salt has a preservative effect thanks to the osmotic pressure it creates via absorption. For example, if you take a red blood cell and place it in water, thanks to osmotic pressure and the fact that the cell membrane is thin and semipermeable, the cell with its relatively salty interior next to the pure water will gradually absorb more and more water until it explodes.
Want the text version?
http://www.todayifoundout.com/index.php/2013/01/why-salt-preserves-meat/
Resources/Further Reading:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1363750/http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1363750/
http://science.howstuffworks.com/innovation/edible-innovations/food-preservation5.htm
http://www.theoldfoodie.com/2009/10/original-junk-food.htmlhttp://www.theoldfoodie.com/2009/10/original-junk-food.html
http://en.wikipedia.org/wiki/Salt-cured_meat
http://en.wikipedia.org/wiki/Curing_%28food_preservation%29
http://www.livestrong.com/article/432144-how-salts-sugars-work-to-preserve-foods/
http://en.wikipedia.org/wiki/Food_preservation
Image Credit (Thank you)
http://laquercia.us/images/miscellaneous/lg/Salting2_LaQuericia.jpg
http://letsmakesomethingawesome.com/wp-content/uploads/2011/03/DSC6341.jpg
http://www.tastearkansas.com/wp-content/uploads/2012/05/step2.jpg
http://www.rawfish.com.au/images/corned-beef-pickled-in-brine1.JPG
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