I'm just going to keep asking and see what I can learn. When and why would you use one over the other when preserving ground meat? There must some differences.

I used salt when I was preserving buckets of ground crawdads. S.B. for about everything else. Cost may be one factor and effectiveness may be one also. Taste to the animal or avoiding attraction to deer,cattle ect.

Do you think the salt does a better job on crawdads or is there another reason?

It did do a good job on them. It was also because I had learned it from someone in the know. Im sure S.B. and some M.P. would also work just fine. At the time it was affordable for me. I did wax the threads on the jars I sold it in. The salt would rust the metal lids if I didnt do this. I will add that this was bagged,granulated livestock salt.