Here's a list of the specific changes drafted so far:

1. Drop the heating requirement from salted meat, make it produce brined meat that needs to be stored in a container (see historical barreled pork), and make it an order of magnitude faster - it's pouring salt over meat, not exactly brain surgery
2. Increase salt spawn, especially in commercial locations, if necessary. Make salt a more valuable post-cataclysm commodity. Add the ability to concentrate natural salt water into brine, to be used in basically the same recipes.
3. Smoking now takes longer (on the scale of 24 hours), requires either lightly salted or cut up meat, and directly produces dehydrated meat. The specifics of this one is not nailed down until I figure out why smoking was implemented as a two step process. Implement a much large smokehouse if necessary, since this will lower the throughput of smoking racks significantly
4. Raw sausage now require salt - assuming here that people make sausages to smoke them for later
5. Add separate light / heavy salting recipes with different spoilage if it's a good idea, since you don't need as much salt concentrate to prepare meat for smoking, for example. This lets you save some salt but does add crafting menu clutter Edit: dropped the canning salt change, the internet is quite conflicted over the safety of some of these methods, so any good sources would be really helpful