Bringing meat back from out-of-state

[IrishCamel]

My Uncle in Utah gave me his old Hoyt bow after I expressed interest in hunting and said I can come hunt with him this year as payment. They have an Archery Antlerless Elk hunt on a draw system and sell Buck deer tags over the counter. How does everybody get their meat back home when hunting out of state?


Michael
Anaheim Hills, Ca

 

[BigSurArcher]

Half Totes...

Scroll down and look at the one with the two salmon in it.

http://www.dacocorp.com/insulated-containers-cu.ft.-small-sized-c-10_134_225-l-en.html

These things are awesome. Put blocks of ice in the bottom, then a tarp on top of the ice, then your meat. You can fit about an elk and a half (quartered) in each with ice. The ice will last a long time. They also keep your gear bone dry and well protected on the way there and back. One for meat, and one for gear. They also stack vertically REALLY solid if bed space is an issue.

 

[CA Karen]

I use ice chests and dry ice, but I have the meat processed up in Utah first... haul nice neat packages already frozen home... really don't need the dry ice but I get it for insurance.

 

[myfriendis410]

We butcher, and vacuum pack our meat, freeze it, then pack in 120 quart coolers with ten pounds of dry ice on top for insurance. The ice chests are sealed around the lid with duct tape. I've done it that way for years and it works great. Wal Mart has the 120 quart coleman cooler for $52. You can buy a LOT of them, and there's always a Wally World where you are, if you need another one.

 

[sdnative13]

I have also seen people butcher the meat first then put it in a cardboard box with sheets of fiberglass insulation
on the inside with dry ice. Key is to keep the meat cold.

 

[ltdann]

Dry ice is the way to go, its cheap. Put it in the cooler wrapped in paper bags(don't want to freezer burn the meat), then duct tape the cooler lid closed to keep the CO2 in. 10 pds kept my game frozen for a 17 hour drive.

 

[FTTPOW]

I traveled by air from Montana to Ohio with about 75 lbs of cut, wrapped and frozen elk meat, deer antlers and elk antlers. I paid for an overweight bag for the meat ($80 in '04) and an extra bag ($25) for the antlers. I consolidated all my gear to one bag weighing just under the 50 lb limit and one bag with the rest of my gear, deer antlers and elk meat, keeping it just under the 100 lb weight limit. For $105 I was able to bring it all home, still frozen.

 

[suavegato]

most of the dry ice I've bought comes in broken up "sheets" about an inch thick. you can line the bottom of the ice chest with that, then a thick (1/2" or so) layer of news paper and pack your wrapped meat on top. Seal with duct tape and you're good to go for at least 2 days if not more, depending on weather / temp.

 

[RoosterKiller]

If you can have it processed in Utah that would be the best way.Have them bone it out and quick freeze it.Once quick frozen it will stay that way. No ice needed.Just place the wrapped meat in ice chests and bring them back.

 

[warren nelson]

+1 what Rooster said.