I was part of a trail crew this summer, and our regular grocery store salami kept for the entire 10 days in the field, even in summer (Adirondacks so it was cooler than a lot of other places, and this particular summer saw no heat wave like the rest of the country). Most veggies like peppers and squash stayed fine, and even the extra sharp cheddar lasted about a week. Once fall came around forget about it, nothing went bad.
"Larry, I tend to do it the way you suggest. Maybe it is overkill when using a bear can. It's just that the darn bear will smell really good salami inside it and will play with the can all night like it was a soccer ball."
FWIW, I kept salami in tinfoil in my can in the Marcy Dam area for three nights this past summer, never had yellow yellow touch it. Although, and the ranger pointed this out to me, I had a bearikade, which he said yellow yellow didnt usually mess with. Not sure why.