I've made duck confit several times and just store in my fridge surrounded in fat after I cook it in the slow cooker. I typically salt for 12 hours then dust off. Is there a way that I can take this backpacking and have unrefrigerated for a couple of days in a vacuum sealed bag? It is likely to be very hot where we are backpacking but can potentially store it in cold lake water. Is there another way I can prepare it by dehydrating in oven? Trying to be gourmet @ 8000 feet. Thanks!