Cheese & pepperoni? - ClubTread Community

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post #1 of (permalink) Old 08-09-2014, 09:35 PM Thread Starter
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Default Cheese & pepperoni?

Anyone have any input (other than weight) of bringing a block of cheese and a few sticks of pepperoni for a high calorie lunch on the WCT? I'd imagine they'd keep fairly well. Happy to hear other's experiences.
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post #2 of (permalink) Old 08-09-2014, 10:03 PM
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Beef jerky. Trail mix. Dried fruits. Energy/protein bars. Fresh fruit/veggies at least for the first few days.
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post #3 of (permalink) Old 08-09-2014, 10:08 PM
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Weight will depend on quantity[?]

All kidding aside, double-smoked pepperoni and cave aged gruyere have both proven to be pretty shelf-stable trail snacks.
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post #4 of (permalink) Old 08-09-2014, 10:24 PM
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We carry a lot of cheese (cheddar and aged gouda) on our trips in the Rockies. We buy it at a cheese shop and have them vacuum pack it in single-serving sized chunks. We've never had an issue with it going bad, even in lovely 30 C Rockies heat.

Sealed pepperoni will not be an issue either.
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post #5 of (permalink) Old 08-09-2014, 10:26 PM
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post #6 of (permalink) Old 08-09-2014, 10:47 PM
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The harder dryer saltier types of cheese and sausage exist as an age-old method of preservation. And it works of course, they last just fine for weeks in the heat! If you don't know how to choose yet, go to a good shop, explain what you want it for and just buy what they recommend. You'll love it. Calorie dense, physically tough, delicious, lasts the trip easily. Used on journeys for millennia, and just as good today.

Edit: Just say where you are, and I or someone will tell you a local shop that you can use. We are leaving on Friday for a one month canoe trip, and Parmesan, Scamorza and a sheep's milk feta in brine is on the list. (Feta in brine would not be there for backpacking, canoe trip are great. The others would be.)
A Moccia Urbani whole sausage (or three) as well.
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post #7 of (permalink) Old 08-10-2014, 01:09 AM
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I always carry old cheddar with me. I just pack it next to my water, and have had no issues with it going bad.

It also helps to wrap it in cheesecloth, which soaks up the inevitable sweat, keeping it in better shape.
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post #8 of (permalink) Old 08-10-2014, 12:40 PM
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I've had smoked cheese keep for a week. It's fine. I find the melting cheese factor more annoying than anything.
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post #9 of (permalink) Old 08-10-2014, 02:06 PM
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I take Aged cheddar, Peperoni/Salami and Bagels for lunch. I've had no problems other then sweaty cheese.
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post #10 of (permalink) Old 08-10-2014, 08:38 PM
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We bring a block of mozzarella and some pepperoni on ALL of our long trips. Usually some salami for the first week, then some pepperoni sticks (the kind that do not require refrigeration) for afterwards as they keep longer without refrigeration.
Mind you, we go to the alpine so the temperatures are likely to be lower for us, but all three items will keep jut fine if you keep them in the shade and it's reasonably cool at night. Even with higher night-time temperatures at sea level I'd expect cheese and salami to last for 3-5 days easily.
Drier salami and pepperoni will last longer than fattier, more moist stuff.
Heck, Aqua Terra and Spunky on here have been known to bring raw pork chops along, and they are fine even after 2 days in the alpine. I can personally attest to that. Good stuff

Good luck, and good eating!
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post #11 of (permalink) Old 08-10-2014, 11:05 PM
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Quote:
quote:Originally posted by jd22

I find the melting cheese factor more annoying than anything.
Buy some cheesecloth.
Wrap it in the cheesecloth, and then put in ziploc. Cheesecloth absorbs the meltysweat, and when you unwrap it, it's good to go.
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post #12 of (permalink) Old 08-10-2014, 11:11 PM
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They do get sweatier, softer, smellier/more delicious, but absolutely not in a way that "goes bad" and sickens you. Stored in cool and dry cellar conditions a hard dry salami is good for years and years, eventually becoming a rock only edible in soup but still safe and nutritious. And yummy after a few hours simmering!

Get a whole sausage and chunk of cheese, presliced wrecks the keeping quality.

Even fresh clean meat is good for two days with the slightest effort except in really sweltering conditions, start with it frozen and you get three. Pork chops in the alpine rock only slightly less than lamb chops!

It should be noted that smelly cheese and sausage are the attractive-to-bears type of food, of course. That's why it tastes so good to us.
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post #13 of (permalink) Old 08-10-2014, 11:32 PM Thread Starter
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Thanks for the feedback guys. I'll definitely pick up some cheesecloth... good tip.

Alexcanuck, I know a little shop in Vancouver called Benton Bros Cheese. Going to pick up something nice from there. Maybe see if I can find some Bison pepperoni somewhere.
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