>>556852This. Skip the Oscar Meyer stuff in the lunchmeat cooler (it's not really salami anyway) and get a small stick of dry salami from the deli section (it's usually near the fancy cheeses and olives). Once you break the casing, you'll have about 3-5 days to consume it, depending on ambient temperature and humidity.
Keeping it in a large ziploc freezer bag is a good idea because.
A) It will let you minimize air contact with the open sausage.
and
B) This stuff is very oily and pungent, so you want to keep it sequestered even within your food sack/can to keep it from getting all over your other stuff (especially in bear territory).
Salami fat will soak through a surprising number of materials, including sil-nylon, and then everything in your pack will smell like an old italian man's apartment.
