Salami..

[Stuey J]

Hi all,

I am attending a 3 day cross country ski trip out the back of Falls Creek on Tuesday & have a quick query about Salami.

I have read the other thread on Salami and couldn't find an answer i was looking for.

'Hans' salami variety's from the local supermarket. Are they are okay to take on a trip in the cold (Despite struggling to find the heat-processed label & -4 text) & if so, what is the best way to store it out of it's plastic (or around the plastic)?

Thanks in advance for your responses.

[Allchin09]

Welcome to the forum Stuey J.

I guess the answer to your questions really depends on how long you are planning to keep the Salami un-refrigerated for.
I've taken Salami from Hans on walks for 2-3 days without any issues.

[bailz66]

Did Hinchinbrook a week or so ago in quite warm conditions.

One lot of Salami had "Keep at or below 4 degrees" we used that the first evening, it was sweating and oily not great. The other salami lasted the full week no trouble. I will try and find out what brand it was for you.

That said, if your X country Skiing I think you will be fine for 3-4 days no worries

Cheers

[Stuey J]

Thanks for the info gents!

Also any tips for storage would be much appreciated

[neilmny]

According to "Lotsafreshair" non heat treated salami is the go because it doesn't need to be refridgerated.

[GPSGuided]

Wouldn't those Italian salamis hung openly in delicatessen shops be the ones to get?

[Stuey J]

I took some advice on board and went and got some from the Italian Deli in town.

[bailz66]

Good work!

[perfectlydark]

Makes sense. I wouldnt buy the ones from a fridge at woolies and expect miracles

[GPSGuided]

Get some open air cured proscicutto at the same time!

[icefest]

I often take salami on hiking trips, mainly with the family. We usually buy kalleske brand. (It's a whole salami, heat treated and smoked AFAIR).
We then take it out of the sealed bag and let it hang in the pantry for a couple of months until it is hard.
When doing this, you may get some white mould, usually that's fine, wash it with dilute vinegar.
We only do this in winter, when it's chilly outside.
I have never had any problems and have taken salami like this on a 14 day Tasmanian winter hike.

[ryantmalone]

I often take the Hans branded salami sticks from the supermarket with me. I'm talking about the little mini sticks. I've had them last three days with no problems at all, although my thoughts on carrying any kind of meat hiking is that you are going to add a risk that may end up quite badly.

For a 5+ day trip, I'd be looking at other options, but for a few days, I'd be pretty happy to take salami. Nothing better to eat when you're in the bush I reckon!

[GPSGuided]

I've had them last three days with no problems at all, although my thoughts on carrying any kind of meat hiking is that you are going to add a risk that may end up quite badly.

I agree. There'll certainly be risks associated with the consumption of meat on extended trips and it'd be wise to fry/cook those salami slice before eating. It'll make them taste better anyway. Burn and cook those bacteria!

[gayet]

to fry/cook those salami slice before eating. It'll make them taste better anyway. Burn and cook those bacteria!

If you happen to have overestimated the amount of honey required for the duration (I know not light weight anyway), fry your salami and then add a good spoonful of honey to the hot pan, with the salami, let it melt and sizzle to a toffee stage and bingo! Its very good with a chilli salami. And makes a reasonable pre-dinner snack.

[Snowzone]

to fry/cook those salami slice before eating. It'll make them taste better anyway. Burn and cook those bacteria!

If you happen to have overestimated the amount of honey required for the duration (I know not light weight anyway), fry your salami and then add a good spoonful of honey to the hot pan, with the salami, let it melt and sizzle to a toffee stage and bingo! Its very good with a chilli salami. And makes a reasonable pre-dinner snack.

this sounds so yummy gayet. I think I need to get some salami now just to try this out. The last couple of times in Tassie I have been to the honey shop at chudleigh and they have savoury honey with chilli or pepperberry added, these might also work well added to salami.

[ryantmalone]

to fry/cook those salami slice before eating. It'll make them taste better anyway. Burn and cook those bacteria!

If you happen to have overestimated the amount of honey required for the duration (I know not light weight anyway), fry your salami and then add a good spoonful of honey to the hot pan, with the salami, let it melt and sizzle to a toffee stage and bingo! Its very good with a chilli salami. And makes a reasonable pre-dinner snack.

That's actually got me thinking. I'm a BIG fan of Manuka honey, and with its anti bacterial properties, I wonder if that might help a little for those who are overly conscious of getting ill eating meat products whilst hiking.

Not that I'm a scientist or anything, but worth some thought.

[simonm]

I know this is an old thread but I just purchased some Salami from the Woolworths here in Deloraine that is fermented not heat treated, and does not need refrigeration for storage. The brand is Primo - Autentico Milano Salami. There was also a different variety but same brand.

[DanShell]

I know this is an old thread but I just purchased some Salami from the Woolworths here in Deloraine that is fermented not heat treated, and does not need refrigeration for storage. The brand is Primo - Autentico Milano Salami. There was also a different variety but same brand.

I also purchase mine from Woolies in Deloraine....but I choose a different variety...non heat treated

[simonm]

It's where all the cool people hang out Dan. I didn't see the Hans variety there, I will check it out next time.

[dnaylor]

slightly off topic...
while its not salami one of the items i take a lot on walks is found at a lot of the Chinese supermarkets, its a ham stick (actually its a ham and chicken one but it says ham) its like spam but in the same style of packaging as an individual cheese stick and its a long life product, you can chop it up and add it to meals as well or unwrap it and treat it like a hotdog... just a side note though.. the cheese looking sticks in Chinese supermarkets are fish sticks, again long life etc but fish not cheese...
the attached pic is my day walk food (mainly here to show you what the ham sticks look like)..add trail mix aswell
below the plastic spork is 2x long life bread rolls/brioche, 2x ham stix, 4x 3in1 coffee
to the left under the 2x 80% dark choc bars is 2x sachets ginger miso, 2x lemon/lime iced tea mix, 2x cheese stix...

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[andrewa]

I clearly need to spend more time in Asian supermarkets!

I've never had an issue with salami going off. Generally my "long" trips in the bush are in NZ for 9 days in summer , fly fishing (<25c), and we just buy whichever brand of whole salami from the refrigerated part of the supermarket, and have never had any problems.

I wouldn't take pre-sliced salami though, except for a weekend trip - more surface area to go off!

A

[Hiking Noob]

I bought some Chinese style pork sausage the other day from Coles, it needs no fridge but does need to be cooked, should be nicer than the dried mince I bought.

[Strider]

Lup Chuong. Probably the worst thing I've ever eaten!

[Hiking Noob]

Nooooooooo, don't say that, looks like it's full of fat so it can't be too bad! I'm taking loads of gas so I'll just fry it until it turns into something else.

[Strider]

Seriously mate. It smells like Bigfoot's d**k.

[simonm]

Seriously mate. It smells like Bigfoot's d**k.

. I am not even going to ask .

[awildland]

Lup Chuong. Probably the worst thing I've ever eaten!

Lol! I love Lup chuong! Just don't expect salami taste. We boil it with the rice then stir in a bbq pork style premade sauce (just maggi brand sachet) and some dehydrated veggies. It has a sweet and salty taste. Full of fat, doesn't need refrigeration! All good!

[corvus]

Never tried Lup Chuong on the track, we use it a home in Fried Rice after steaming it for 15 mins then dicing .
Adds a nice extra flavor to the other ingredients we use and steaming reduces the fat content.

[Hiking Noob]

The Lup Chong was awful, I'm not sure how you can take delicious pork and turn it in to that rubbish. It's not often I throw meat out but that all went in to the bin, lucky for me I had loads of dehydrated beef mince from Settlers Foods.

[vicrev]

Lup Chong ........ Bury it for 6 months,then throw it into the sea on a piece of string,leave it for 1 month,throw it into a dam,yabbies being vegetarian will try to push the Lup Chong out,hola, yabbies for supper.........