[greg]

Yeah, what Jen Jen said about waxed cheese. I like the round Gouda wrapped in red wax, it's pretty soft and tasty with crackers. Once opened I use the wax and wrapper to try and keep it wrapped tight and fresh. If you are where fires are allowed, the wax also doubles well as firestarter.

[Luc]

i think that's what i'll try on my next trip. wax should keep airborne bacteria out of an unopened package pretty well.

[Brain]

Irish Dubliner cheese from Costco is my single favorite backpacking food of all time.

[sarbar]

You can always buy a big chunk of cheese, cut to size, and dip in paraffin. Works well! Cheddar, swiss, parmesan, etc all carry well.

[solohiker]

I like all the hard cheeses - asagio, parmesian, romano - they keep well and because they're so dense a little goes a long way. On meats there's a little place in Rosalyn that makes several "flavors" of jerky. I cut it up to toss in most anything cooked to make a heartier meal. Homemade jerkys are great, I'm not a fan of Oberto.

[Luc]

I have not found a good way to re-hydrate jerky. every time I try to add it to a meal I get "a trail meal with jerky strips". I'd like something that re-hydrates to it's normal consistency. can I do the ground beef/turkey thing in the oven? I don't have a dehydrator - or is there anyone in the Oly area that'd go in on a big batch? i have a vac sealer we could use.

[sarbar]

Luc...on my website is a how-to for drying, using an oven Look in the gear sections.

[Luc]

Thanks sarbar, after looking at your site i wonder.....how the hell does one make powdered tomato paste?

[Miker]