Question for the out of state folks who've driven in. Has anybody had dead pork processed locally and done quickly enough to pick up on the way out of Texas?
I haven't had mine processed locally, but after they quarter it at camp I bone it out, bag it, ice it and haul it home in the cooler..3 day trip....The meat is excellent by the way...
I will doing that this time. Do you think the meat will last four days if I keep the ice fresh?
When I did my long haul elk trips I placed dry ice in the bottom of the chest, thick newspaper, meat, newspaper, dry ice. I sealed the lid with duct tape and found all well 3 - 4 days later.
