18011Re: [John Muir Trail] Storing pepperoni on the trail
- Aug 5, 2011We use secchi salami. Very dense and yummy. You can get it in most half way descent delis. We alway put a stick of it in our resupply boxes as a treat.
--- In firstname.lastname@example.org, "Joe MacLeish" <jmacleish@...> wrote:
> Things last amazingly well on the trail. I sent Hicky Farms Summer Sausage
> to my resupply points (2-3 weeks) then opened them on the trail and just put
> a rubber band over the end of the packaging in a baggie and they kept
> another 10 days - no refrig and no spoilage. I actually cut up the last of
> the opened summer sausage and put it in an omelet at home after my return
> home (total trip 21 days + two days hitching and Yosemite). Baby Bon Bels
> also keep/kept real well. I never found the need for the really dry
> pepperonis or sausages. Yes the label says refrigerate after opening but at
> least for 10 days it seems OK. The fats and moist meat were a great flavor
> when the body craved calories.
> From: email@example.com [mailto:firstname.lastname@example.org]
> On Behalf Of James
> Sent: Thursday, August 04, 2011 12:11 PM
> To: email@example.com
> Subject: [John Muir Trail] Storing pepperoni on the trail
> How do you store the pepperoni on the trail John? Do you take it in it's
> original packaging or cut and prepackage it as you want prior to hitting the
> trail? If the former, is this because it will otherwise not keep well?
> --- In firstname.lastname@example.org
> <mailto:johnmuirtrail%40yahoogroups.com> , John Ladd <johnladd@> wrote:
> > Give some thought to unsliced pepperoni (readily available in most grocery
> > stores - chose the hardest one if you have choices) and to Landjaeger
> > sausage (harder to find). Both are very dry, hard, trail-stable and high
> > calorie. Both are stong flavored and an ounce or two diced and tossed into
> > your dinner dish will add a lot of flavor, if you like meat.
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