Summer Sausage is a Great Backpacking Food
Summer sausage is a type of cured, fermented, and smoked sausage traditionally made from a mixture of beef and pork. It originated in Germany and Eastern Europe, and became popular in the United States, especially for its long shelf life without refrigeration. The name “summer sausage” comes from its ability to be stored and consumed during the summer months without spoiling, making it an ideal preserved meat. This makes it a great food to pick up in town when resupplying or to send ahead in a bounce box.
Ingredients in Summer Sausage
The basic ingredients of summer sausage typically include:
- Meat: Usually a combination of beef and pork, though some variations use only beef or venison.
- Curing Agents: Salt, sodium nitrite, and sometimes sugar or dextrose, which help preserve the sausage and prevent bacterial growth.
- Spices: Common spices include garlic, mustard seed, black pepper, coriander, and sometimes red pepper flakes.
- Fermentation Cultures: Beneficial bacteria are added to ferment the meat, lowering the pH and improving preservation.
- Smoke: The sausage is cold-smoked to add flavor and further preservation.
Why Summer Sausage is Good for Backpacking
Summer sausage is excellent for backpacking for several reasons:
- Long Shelf Life Without Refrigeration
Because it’s cured, fermented, and smoked, the cured sausage can last for weeks without refrigeration if kept in a cool, dry place. This makes it perfect for backpacking trips where refrigeration isn’t possible.
- High Protein Content
It is rich in protein, which is essential for muscle repair and energy during strenuous hiking activities. It provides a dense source of calories from protein and fat.
- Compact and Lightweight
Compared to fresh meats, it is compact and doesn’t weigh much relative to the amount of calories it provides. This makes it easier to carry in a backpack.
- Ready to Eat
No cooking or preparation is needed. It can be sliced and eaten directly from the package or used in sandwiches and wraps.
- Flavorful and Satisfying
The smoky, spicy flavors of summer sausage can be a welcome change from bland trail foods like energy bars or crackers.
6. Variety
There are different styles—some milder, some spicier, some made with different meats—so you can choose based on your taste preferences.
Where Can You Buy Summer Sausage Near Hiking Trails?
Summer sausage is widely available at many retail locations, including:
- Convenience Stores Near Trailheads: Many convenience stores located near popular hiking trails or parks may stock summer sausage as a ready-to-go snack.
- Grocery Stores: Walmart and larger supermarkets usually stock summer sausage in the deli or packaged meat sections.
- Online Retailers: Several companies sell summer sausage online with options for delivery to your home or a trail town. Vermont Smoke and Cure is a New England favorite. Johnsonville Summer Sausage is highly regarded, and Hillshire Farm’s which is widely available.
If you want to buy summer sausage near hiking trails, try checking visitor centers or small stores close to national or state parks. For example, stores near Appalachian Trail access points or Pacific Crest Trail towns often have summer sausage.
Best Way to Pack Summer Sausage for Hiking
Proper packing ensures the sausage stays fresh and easy to access on the trail.
- Use Resealable Bags or Vacuum Seal
If the sausage comes in a resealable package, simply use that. Otherwise, transfer the sausage into a resealable plastic bag like a Ziploc. For longer trips, vacuum sealing at home before the hike is best to maximize freshness and reduce air exposure.
- Portion Control
Pre-slice or portion the sausage into daily servings before your trip. Pack each day’s portion separately in smaller bags to avoid exposing the whole sausage to air repeatedly.
- Keep It Cool (If Possible)
Store the sausage in the coolest part of your pack – the middle.
- Combine with Other Foods
Pair it with crackers, cheese, or dried fruits for balanced snacks. Cut it into chunks and mix it in with grains, noodles, stews, or just about anything cooked on a stove or eaten raw.
- Protect from Crushing
Pack sausage in a rigid container or between soft items (clothes) to avoid squashing. Avoid storing at the bottom of heavy packs where pressure is highest.
Summary
Summer sausage is a practical, tasty, and nutritious option for hikers looking for durable meat snacks that can withstand the rigors of the trail. Its preservation methods make it safe for extended periods without refrigeration, while its nutritional profile supports physical endurance.
SectionHiker never accepts payment for gear reviews or editorial coverage. When you buy through affiliate links on our site, we may earn a small commission at no extra cost to you. Help us continue to test and write unsponsored and independent gear reviews, hiking and backpacking FAQs, and free hiking guides.
Hello,
A hiker must maximise his carbohydrate intake. Proteins do not provide any useable energy for the effort.
Proteins are obviously necessary for the maintenance of muscle cells but not for exercise.
You’re right that carbs are the easiest energy source, especially for intense exercise. But for backpacking, which is usually long and steady (low to medium intensity workout), things work a bit differently.
At that lower intensity, your body leans more on fat for fuel, and over multiple days, protein becomes more important too. It helps prevent muscle breakdown and supports recovery, especially when you’re putting in a lot of miles.
Protein doesn’t give you energy like carbs or fat. It protects your muscles so you can keep producing energy efficiently
For backpacking, I aim for a ratio of about 65% fat, 25% carbs, and 10% protein. This gives me steady energy, recovery, and I avoid sugar crashes.
(Most bars and backpacking snacks have too much sugar in them, IMO.)
Protein can also be consumed for your body for energy. Yes it. Is used to repair tissues (so is fat, just in different tissues) , but protein Ed can also be burned… it has the same number of calories per gram as carbohydrates (fat has twice as many).
All three provide energy (measured in calories), but the amount of energy in 1 gram (1/28 ounce) differs:
4 calories in a gram of carbohydrate or protein
9 calories in a gram of fat
These nutrients also differ in how quickly they supply energy. Carbohydrates are the quickest, and fats are the slowest.
Carbohydrates, proteins, and fats are digested in the intestine, where they are broken down into their basic units:
Carbohydrates into sugars
Proteins into amino acids
Fats into fatty acids and glycerol
The body uses these basic units to build substances it needs for growth, maintenance, and activity (including other carbohydrates, proteins, and fats).
Source = https://www.merckmanuals.com/home/disorders-of-nutrition/overview-of-nutrition/carbohydrates-proteins-and-fats
Overview of the Merck Manuals
Content last modified Jul 2025
First published in 1899 as a small reference book for physicians and pharmacists, the Manual grew in size and scope to become one of the most widely used comprehensive medical resources for professionals and consumers. As the Manual evolved, it continually expanded the reach and depth of its offerings to reflect the mission of providing the best medical information of the day to a wide cross-section of users, including medical professionals and students, veterinarians and veterinary students, and consumers.
Sausage is great all year round. Makes a nice emergency snack in winter. Seems tough to freeze. But I’m still visually impaired by your rain wrap commando comment.
Summer sausage is probably a better idea than my untried plan to bring a wheel of Brie and a couple of baguettes.
They both sound good to me!
Take all three but substitute a harder cheese.
I like smoked Gouda myself…. Lots of flavour and good trail life. If you want softer cheeses buy the little babybell cheeses, but that’s an expensive way to go
A good brie isn’t cheap, though I usually find the “best” kinds a bit too ripe. But brie has a good density of calories. I was thinking of a cool weather trip.
Mmmm, I still remember the first time I had smoked gouda. It was on what ended up being a spectacular backpacking trip in the Great Gulf and up Mt Washington in NH, and every time I eat it now I think of that awesome trip and the friend who shared his cheese.
Idahoan Buttery Homestyle Mashed Potatoes with sliced up summer sausage hits the spot.
What other types of meats are allowed from the base meat of Pork, besides Beef ?
Spent some time on the AT in VT several years back and met a thru hiker named ‘Danger’ He started the trail at over 250 pounds and only ate summer and dried fruit. He was lean and mean and a little weird when I met him!
It’s delicious and sating. Unfort meat and cheese are heavy as are non-freeze dried, non- defatted nut butters. I’d take some along for the ride to the trailhead but I can bring along a sub sandwich and prefer that. On the hike, it’s the dried stuff including my scratch wasabi peas.
I enjoyed summer sausage on my AT thru-hike. I carried it in the cooler months (just to be on the safe side) — March and April, and then again in September. I also carried hard cheese as it seemed to last the longest, stuff like parmesan and extra sharp cheddar.
It definitely made my meals more enjoyable!