Dry-salt is a term used to describe a method of preserving food, which involves coating it in salt and then drying it out. There are a number of synonyms for this term, including salting, curing, desiccating, and dehydrating. Salting involves applying salt to food to preserve it, while curing involves using a mixture of salt, sugar, and other ingredients to preserve meat. Desiccating and dehydrating are similar terms that describe the process of removing moisture from food, while dry-salting involves removing both moisture and bacteria from food. Regardless of the term used, the goal of these preservation methods is to increase the shelf life of food and prevent spoilage.