Ha - I was drawing attention to the spam activities of the poster above me - but yes, as humiliating as it is to admit, I have enjoyed spam. Growing up in the 70's (and being a fussy eater as a kid), spam was on the menu more often than I'd like to think. To this day I like the Hawaiian "sushi" made with spam - musabi?.

with all those nitrates in the can, how long is that stuff rated to survive anyway?

btw - on backpacking trips my father used to bring a smoked pork shoulder - without any cooling, it would last close on a week and stay edible - sliced and fried it makes a tasty morning meat product

box-o-wine eh?

Shaun;
You could have Spam, eggs, bacon, beer and Spam. Or Spam, eggs, Spam, bacon, Spam, beer and Spam, or Spam, beer, eggs, Spam, bacon, Spam and Spam. Instead, you had Spam, Spam, Spam, Spam, wine and Spam.

Sorry, I just couldn't help myself...

SubKommander Dred

That's the great thing about camping, everything always tastes great! Most of the time that is.

...eggs,...were jettisoned.

Why? How long was your canoe trip?

http://www.motherearthnews.com/Livestock-and-Farming/1977-11-01/Can-You-...

[3] The widely touted idea of covering eggs with a solution of one part waterglass (sodium silicate) mixed with nine parts of boiled and cooled water does indeed seem to work better than any other "room temperature" preservation method we tried. If our experiences are any indication, though, it's really good for only about five months and is a distant second to controlled refrigeration.