Why doesnt salted meat rot?

Salted meat does not rot because the salt draws out the moisture from the meat, creating an environment where bacteria cannot grow. Bacteria need moisture to survive and reproduce, so by removing the moisture from the meat, the salt makes it difficult for bacteria to grow. Additionally, the salt also damages the cell membranes of bacteria, further inhibiting their growth. This process of preserving meat through salting has been used for centuries and is still a common method today.