My preference would be the baking soda. Salt tends to be a drying agent and can also impart flavor. Baking soda just seems to soak up the odors without affecting the meat. Keep in mind that is just my opinion.
    If you neighbor has had good luck with salt, then by all means that would be another option. 
    As I've always said, when I quit learning new ideas about the meat business I'll take up another profession. I doubt if that will ever happen.

    Dave