shipping deer meat
- Thread starter Dobbin19
- Start date
- Location
- Niagara Region, Ontario. For now
Put it in a cooler with some ice and tape the #### outta it. Dont tape it till u are at the airport though. They will prolly wanna inspect.
- Location
- Winnipeg,Man.
Phone the airline you are using and ask about thier rules of shipping meat. I do know that it is tough to get the antlers and head on a plane.
I've heard that using one of those big heavy duty clear garbage bags and a meat box from a local super market butcher works real well.
De-bone the meat and make sure you cool it really good. Then simply put it in your "clean" garbage bag zip tie it shut and place in your free card board meat box.
Tape up the box and shove it one the plane. The altitude is supposed to be enough to keep your meat good and cool till you get home to freeze it.
I even heard this from a once upon a time butcher. (or meat cutter, I can't remember which)
De-bone the meat and make sure you cool it really good. Then simply put it in your "clean" garbage bag zip tie it shut and place in your free card board meat box.
Tape up the box and shove it one the plane. The altitude is supposed to be enough to keep your meat good and cool till you get home to freeze it.
I even heard this from a once upon a time butcher. (or meat cutter, I can't remember which)
Silly boy ....... Didn't we already have this conversation?
http://www.aircanada.com/en/travelinfo/airport/baggage/hunting_equip.html
OTOH ..... you could always bring your mom and have her pack that too!
.
Just on Saturday we shipped a cooler of 250lbs of fresh salmon and halibut back from Van Island by air by vac packing it and icing it right down for the drive from Port Hardy to Sidney Airport. Once near Sidney, we ditched the ice and layered in 9 bags of frozen peas (they don't leak and are cheaper than ice packs). The cooler sat on the tarmac in 33 degree heat for 3.5 hours and then it was in transit for another 5 hours until we got it home. The fish was ice cold and the peas hadn't completely defrosted. The key is to get your meat as cold as possible before shipping and it will last close to 24 hours without any appreciable change in temp. If frozen, wrapping each package in a layer of newspaper is effectivie in giving you a few extra hours.
