A recent question about travelling with dried food where the recipe did not include salt caused the OP some concern. As far as I know salt just dries out food. So if you get the food completely dry with out salt, salt is not needed.
Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated. source
If you are in an outdoor survival situation trying to dry food for traveling, getting it completely dry would be difficult.
Smoke is normally easier to generate then salt in the great outdoors. For the sake of this question, lets assume that I happen to have both a ready supply of salt and smoke.
As a preservative what are the pros and cons of Salt Vs Smoke?