Quote:
Originally Posted by bost1751
Dry ice works great if you have accss to it. Use Pete's idea, cover it with a tarp and place dry ice on the tarp, not on the meat.
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Yep, combo of both above ideas. I beat feet back to WI with a quartered elk from the CO Flat Tops. Constructed containers or big friggin ice-chests, either one. The
dry ice slabs go
on top of the inside of the container wrapped in paper grocery bags (remember them?) or similar. The paper protects the meat from the ice burn as well as allowing you to handle it in the first place. Duct tape all seams of the container.
RESIST temptation to "check on it" and then drive it like ya stole it.
Good hunting!
