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Bookmark or Share- the question of pepperoni - Backpacking LightThe two times a black bear in the California Sierra grabbed a pack from us, it was the pack with the salami in it. I’m comfortable with salami or pepperoni, sliced or not, for many days on the trail, but if pre-sliced, I’m more careful to carry it in a zip lock and burp as much air as possible out of the bag after each use.
- How much gorp/trail mix is enough? - Backpacking LightThe cheese thing comes up frequently. Lynn did a nice experiment where she coated some cheese and salami in wax. After 6 weeks sitting on the counter at room temperature it was still good. Cheese was invented as a preservative after all. I think the modern warnings are more of a CYA type thing.
- MSR Windburner Fry Pan - Any Users? - Backpacking Light* Fried cheesy bagels – bagel halves fried with cheese, salami, and spices * Trout – breaded in cornmeal and montreal steak; * Brat & veggie stir fry – a traditional first night dish for me. I usually use the little coconut oil packets for frying. Any nuances with the Windburner / fry pan system I should be aware of? What do you use for a ...
- Beef jerky, tuna in foil packets, salami - Backpacking LightNow this was un-sealed salami, not in factory-sealed plastic. I suspect factory-sealed or home-vac-packed with the outside carefully cleaned would be very low-odor. Just like I have a particular sequence through the grocery store, bears develop habits around where the most careless people have the tastiest food.
- refrigerate after opening.. summer sausage? - Backpacking LightSummer sausage packs I see on Amazon (for eg: the Jack Links brand) has the words "Refrigerate after opening". I need them for 5 - 6 day trips .. I...
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