The key on the eggs is fresh. Fresh from the grocery is not fresh. I always heard that once they're refriderated then they are not "fresh". We buy them from locals with chickens and have eaten them two weeks after without any trouble.

As far as bacon goes, you have two wise choices in my opinion. One, get really true cured and or smoked bacon and it will last easily. But the wiser choice by far is the new precooked bacon you can find in your grocery. Look with the salomie and stuff. They don't even keep it refridgerated. It comes boxed like regular bacon but is precooked. It's much lighter and heats up really fast. I can't tell it from regular lean bacon. It's awesome.
I take summer sausage but never take any other pork products like sausage. I have even dehydrated browned pork sausage but it's a little tricky.
Steak? ok I'm a gadget freak but have found the further into the trip I have a good beef steak, the more we appreciate them. We put our fresh steaks into a dry rub then in zip locks. Then you get that blue styrafoam insulation like they insulate your house with. (Building sites always have scrap) Make your box just big enough to house your steaks. Slide a small meat thermometer into the box when your building it so the probe is in the box but you can read it.wrap it well in duct tape. Keep the whole deal frozen untill you hit the Q. We have had steaks on day five this way. a pain? Hell yes

Good luck!

Posted by Rhart on March 24, 2001 at 00:45