That summer sausage is going to spoil quickly once you've cut it up and repackaged it, unless you can find a way to do this under completely sterile conditions. The same is true for canned stuff. Best to look for (or make your own) dehydrated, which is lots lighter.

It's better to buy small packages of sausage, etc. that you can eat all at one time once opened. Check the links on Sarbar's Trail Cooking website for sources.

Hard cheeses, such as real cheddar (not the processed stuff), parmesan, manchego (to name a few) will keep for weeks even after the wax coating is cut off. Wrap the cut surface in cheesecloth and air dry it when you can. Any mold on the surface can be trimmed off. That won't work with meats, where the mold (and associated bacteria) travel throughout the meat.
_________________________
May your trails be crooked, winding, lonesome, dangerous, leading to the most amazing view--E. Abbey