Why are pre-mixed seasonings and marinades and dips so damn salty?

Those kind you make out of a packet…it seems like the first ingredient is salt!

Yesterday Rick made a jack Daniels marinade for some pork chops. My gosh! One bite and all the water was sucked out of my mouth. I could tell that, under all the salt, it was actually quite good, but I’ll never use it again.

At Arby’s a few months ago I got a French dip roast beef. Sooooo looking forward to it…but the dip was so freaking salty it just ruined the whole meal.

Why do they do that?