Meat was very important to colonialists who would work to
preserve it. After the cow or pig is slaughtered, the farmer cut out what he
would use within a few days. Nothing on the animal is wasted; organs were just a
big of a food source as the regular meat. The meat was then either cooked or
preserved. Meat was baked, roasted, or fried in a fireplace. The cook would run
a steel rod through the meat and set each end of it on stands called andirons.
As for preserving their meat, colonial Americans were taught by Native Americans
how to dry food. Also, another method was to smoke or salt the meat for even
longer preservation. Some colonists even build springhouses located over a
cold body of water to keep food from spoiling.
preserve it. After the cow or pig is slaughtered, the farmer cut out what he
would use within a few days. Nothing on the animal is wasted; organs were just a
big of a food source as the regular meat. The meat was then either cooked or
preserved. Meat was baked, roasted, or fried in a fireplace. The cook would run
a steel rod through the meat and set each end of it on stands called andirons.
As for preserving their meat, colonial Americans were taught by Native Americans
how to dry food. Also, another method was to smoke or salt the meat for even
longer preservation. Some colonists even build springhouses located over a
cold body of water to keep food from spoiling.