Every time there is a question about sailors' diets one of the food items noted is always "salt meat" without much elaboration. I've never heard someone use that term outside of these questions, and when I google it none of the meat products listed are things that seem like they would survive long without refrigeration.
What exactly is salt meat? How long would last? Is there an equivalent product to it that is still available?
It's meat that has been salted to preserve it. Generally speaking, pigs or cattle would be driven to victualers and slaughtered in the spring or early summer, then packed in barrels with salt to dry out and preserve the meat for a period of time dependent on the quality of the salt and meat -- you hear of beef that had made the voyage out to India and back, but at least during the post-1701 victualing reforms the quality of meat seems to have improved. Ships could also produce their own salted meat on voyages -- penguins, seals, and other marine mammals produced "wholesome victuals" when on a voyage.
The modern-day equivalent of it would likely be canned meat (think Spam, although that is wet packed with modern preservatives) or a dry-cured (not cooked) salted ham, such as one that's been hung in an attic. The main difference is that current-day air-cured meat is often meat that's been very fattened then eaten in thin slices (think of prosciutto) whereas salt meat of the 16th-18th centuries would be more like jerky, but jerky that's been soaked and boiled into submission.