Should iodized salt be avoided when salting meat?
I assume you are making a brine?  Such as pastrami, corned beef, pickled pork, etc.

If so, you probably want to go with kosher or pickling salt.  Both are pure salt, and pickling salt is ground more finely to facilitate mixing with cold or lukewarm brines.

You can use iodized, table, or sea salt, but there are additives in them to prevent sticking that can affect the curing process or leave sediment in your brine (i.e. pickles or pickled meats stored in brine).  Sea salt may not have additives, but it may contain other trace minerals that could affect the finished product.

Here are some links on the subject:
Curing and smoking
More curing and smoking