Wet Brining vs. Dry Brining

The origin of brining is lost in the mists of history. Did a lone African shepherd discover an antelope carcass on the coast, drenched in salt water, and then deem it amazingly tasty when cooked? Or did a sub-Saharan nomadic tribe stumble upon a camel on the Kalahari salt flats, its flesh embedded in the dry salt beds, and find it to be deliciously moist when roasted over the fire?