sc928porsche
New member
Dry ice is the answer. Put some ice on the bottom, load the meat (sealed plastic bags like zip lock) Pour some ice over the top and around the sides. Then put your dry ice on top. Cold air sinks and warm air rises, hence the dry ice on top. Stay out of the cooler and drain cooler from the spigot every 12 hours or so. I have been on extended hunting trips where we froze water in milk jugs, and added some cubed ice, then meat, then more ice and finally dry ice. After 3 weeks, meat was still semi frozen.