ryantmalone wrote: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.
GPSGuided wrote:to fry/cook those salami slice before eating. It'll make them taste better anyway. Burn and cook those bacteria!
gayet wrote:GPSGuided wrote: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.
gayet wrote:GPSGuided wrote: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.
simonm wrote: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.
Strider wrote:Seriously mate. It smells like Bigfoot's d**k.
Strider wrote:Lup Chuong. Probably the worst thing I've ever eaten!
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