Tuesday was good. I got the 27 pounds of meat in styrofoam coolers with dry ice. On the way to the airport I traded styrofoam for a hard plastic cooler. I was pretty unsure how the meats would fair after twelve hours outside the freezer. The answer? Really well, actually.
Here’s the payload after three thousand miles:
Still frozen like a rock.
First thing on arrival I took a packet of venison backstrap medallions and put them in the fridge to thaw.
Now my stretch goal is to take a another deer during the NY season, or perhaps the VT season, as those are the two places where I’ve been invited to hunt by friendly landowners on the east coast.
Posted in: Cooking
thenouveaujaeger 
Posted on October 14, 2011
0