"James, How long does bacon keep uncooked on the trail? We are looking at 2 weeks in the Sierras."
Well, this depends. Modern bacon does not contain quite as much salt as it used to traditionally. So, there are several methodes that will work. Usually my trips are somehat less than two weeks out, though.
Open a package and liberaly salt each slice before placing it in another baggie. Generally I have no problems with this up to a week or ten days so, I am guessing it would last about two weeks or longer. Cooking still needs to be done, of course.
Salt solutions (in bacon, ham, corned beef, etc,) do the preserving. The goal is about 15-20% salt to meat. Bacon has already been preserved, as is ham, and corned beef. Adding more is just insuring the manufacturors did the job corectly. Try to find bacon, salt pork or ham that has no BHA or nitrates in them. In every case the fats are valuable energy sources on the trail and largly ofset the weight of water they contain. Fats do not dry well...salt prevents them from becoming rancid so you can use this methode, too.
Sausages, pepperoni, salami, etc are pre-cooked. Again, cooking and preserving are two distinct processes.
Paraified butter, olive oil, even bacon grease can also be bottled and carried to add to cooking. I usually look for salt while hiking, since I sweat it out. So, adding lots to foods is normal. Dried beef is often too salty, but small amounts of this taste real good. Protiens are a bit more difficult, but preserving meats seems to pull the protiens (at least some of them) out making them a bit easier to digest.
Suggest you look up preserving meats, pickling, and canning methodes. (You can do canning with boiled vacuume bags for the trail.) All these methodes will last for at least two weeks. Drying (dehydrating) is also good, but another sibject. Pickling, in particular, is salt based preservation. Often vinegar (spoiled wine) is added.