I had forgotten this trick...
Last year my brother brought home quartered elk from his hunt out west. It took 3 days to drive home and he had the meat in two large 120 qt. ice chest. To make the ice last longer he "salted" the ice.
He put a layer of ice on the bottom then spread a handfull of salt on the ice then put the meat on top of it (meat was in sealed industrial plastic bag so it wouldn't get all wet) and all around it with more salt. He then covered everything with ice and more salt. I think each ice chest held 6 bags of ice plus about 1 pound of salt. Those ice lasted 3 day drive plus 2 days in his garage before he took it out and there was still plenty of ice left.
Last year my brother brought home quartered elk from his hunt out west. It took 3 days to drive home and he had the meat in two large 120 qt. ice chest. To make the ice last longer he "salted" the ice.
He put a layer of ice on the bottom then spread a handfull of salt on the ice then put the meat on top of it (meat was in sealed industrial plastic bag so it wouldn't get all wet) and all around it with more salt. He then covered everything with ice and more salt. I think each ice chest held 6 bags of ice plus about 1 pound of salt. Those ice lasted 3 day drive plus 2 days in his garage before he took it out and there was still plenty of ice left.