Hey, I am entering the BWCA on a Saturday morning. Plan to keep some sausages I bought on ice until we depart, however, how long will they be good for? Was thinking of having some Saturday afternoon and others Sunday morning with breakfast.

Also, if I use the same technique with a dozen eggs, will they last until breakfast on Sunday?

Please let me know your thoughts. Thanks!

Eggs keep a while. They will definitely be fine. Sausage will be fine too. Keep the food pack out of the sun as much as possible and mid 40s overnight will keep them just fine. If you can have them frozen when you depart, no worries at all.

You can always freeze a gallon of water or a Nalgene to help keep stuff cold for a while.

You don't have to worry about the eggs at all... As long as you're keeping them out of direct sunlight they'll keep several days to a week, especially if you have cooler temps.

Are we talking fresh breakfast sausage? If so, then they need to be kept cold as they are after all, just pork. Cured sausage is sausage that has had a curing agent added to it for the long drawn out smoking process top prevent bacteria from forming but really should be refrigerated. A day or so in a pack would probably be ok. Dry cured or fermented sausage will keep at normal room temps for quite a while, (think of the old worlds style sausages hanging from the ceilings of delis).

Not all sausage is the same. Eggs should be no problem, as long as they are out of direct sunlight or areas where they won't get warm. Store bought eggs are usually a week or more old by the time they hit the shelves. If you have access to some farm fresh ones, get them. Usually cost the same or less and the yokes aren't all yellow and flat like store bought.

Had a reply here but it was covered already so I deleted it.

quote MeatHunter: "Are we talking fresh breakfast sausage? If so, then they need to be kept cold as they are after all, just pork. Cured sausage is sausage that has had a curing agent added to it for the long drawn out smoking process top prevent bacteria from forming but really should be refrigerated. A day or so in a pack would probably be ok. Dry cured or fermented sausage will keep at normal room temps for quite a while, (think of the old worlds style sausages hanging from the ceilings of delis).


Not all sausage is the same. Eggs should be no problem, as long as they are out of direct sunlight or areas where they won't get warm. Store bought eggs are usually a week or more old by the time they hit the shelves. If you have access to some farm fresh ones, get them. Usually cost the same or less and the yokes aren't all yellow and flat like store bought. "

+1

Meat Hunter has this covered