Yes, what I am saying is meat with a moderate moisture content cannot be preserved with just salt. Getting dried meat wet isn't going to automatically spoil it, but the process will begin. Meat with a moderate moisture content with the correct amount of nitrite/nitrate added will not spoil as quickly. Even properly preserved meat will go bad if improperly handled.

meat that is only salt/sugar cured is preserved because a sufficient amount of moisture has been removed (in the case of salt cure, this is due to osmosis) that bacterial growth is inhibited.

Meat products like hot dogs, summer sausage, ham and bacon have a moderate amount of moisture retained in them, and so they are preserved typically with nitrite/nitrate mixtures.