Salted pork
As well as salting huge sides of fish, the colonists also salted huge sides of pork. Across the new country, pigs were a common animal to keep in your smallholding, and the meat would last for a long time once properly preserved. In addition to making sausages and bacon, pork belly would be made into salt pork with, you’ve guessed it, a lot of salt.
This method fended off bacteria but also dried out the meat, so it would be used later on in stews and other cooking methods which could reintroduce moisture. It was also really easy to transport on long journeys, making it great for frontier travelers.