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