A few years ago I spent a month in a remote camp, in the early summer, sans refrigeration. I brought along some hard cheddar cheese and several smallish summer sausages.

I opened a new sausage only when I used up the previous one. Once opened, each sausage would easily keep for two or three days in the hot weather.

The cheese was kept wrapped in cheesecloth which had been soaked in cider vinegar. This is an old trick; aside from adding a nice aged taste to the cheese, it keeps the mold away.

-=[ Grant ]=-