www.sausagemaking.org

Hey everybody,

I'm planning a 40 day hike and I will need to stash my food before I start, the reason I've started this thread is to find out the best type to buy and how to package it.

Can anybody of you cheese enthusiasts explain to me the risks involved in leaving salami in a sealed container outbush for 40 days with temperatures fluctuating between 40 degrees cel and 0 (extreme cases).

Thanks in advance
Wade

Welcome to the forum. Given the temperature extremes, particularly the high temps, I would try a very lean jerky vacuum sealed in a dry container. I think a salami, while it might be safe to consume, would have the fat oil out and become unpalatable.

Thanks NCPaul. Unpalatable is not much of a concern when there is a chance of it being ok.

"might be safe to consume" haha, that's almost good enough for me.. maybe probably.