Frozen meat transport...

Waterfowler

Waterfowler

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Need to get a cooler or two of frozen venison from southern ON to Victoria BC. It's gonna be about a 5 day drive.

Looking for suggestions, from those of you that may have some experience in this type of thing.

TIA.
 
How can you have venison when your nickname is Waterfowler? Feathered deer? Winged bucks? (( Never mind ))

I transported venison several times from the Prairies to Ontario on commercial flights packed in new Rubbermaid tote boxes. After butchering, I let the meat freeze harder than a honeymoon pr1ck, and packed it into the totes. Several layers of wrapping (plastic bags over freezer paper, then newspaper and more plastic), then I drilled holes in the rim of the tote, and ziptied it shut. That was good for a day in transit, and it didn't suffer for the journey. Your journey will be at least 60 hours if driving nonstop. Depending on the weather and where the totes ride, you might be OK.
 
layer of dry ice in your coolers first, and if you can freeze it in dry ice before you leave it will start in the -70C range.
But no dry ice in an enclosed car as it off gasses a lot of CO2. Also don't seal your cooler as it needs to vent.
 
Would be in the back of a pick up truck.

I'm thinking wrapped in plastic really well and dry ice in a good cooler.
 
Transporting frozen meat

I have used Westjet and Air Canada cargo numerous times to send frozen meat in coolers I.E. smoked and fresh frozen salmon, deer, moose etc etc less than a day if you use the correct schedule, in my case me and a few friends send coolers back and forth depending on who has had the better harvest.
 
Roof companies sell old isolation boards cheap. Think the last pile I bought off Kijiji were $11ea @ 2”x4’x8’, the type with tinfoil on both sides. I’ve made coolers out of them with tinfoil tape for the back of the truck and transporting meat back from butcher. That was hours trip and not days though.
 
Waterfowler said:
Need to get a cooler or two of frozen venison from southern ON to Victoria BC. It's gonna be about a 5 day drive.

Looking for suggestions, from those of you that may have some experience in this type of thing.

TIA.
Click to expand...

Temperatures are already pretty cool. Like as not, the run over the Northern reaches of Ontario, and through the Prairies, is going to be at near or below zero temps anyway, at this time of year.

Last run I did with deer meat in a cooler in the back of my truck was in an early September and warm. Like, Summer warm. It was still very hard frozen, after three days in a styrofoam fish box (looks like a cooler, only longer) taped shut.

Freeze it with the freezer cranked as cold as it will go. You'll be fine unless you break down and get stranded for several days. If that happens, put the word out and someone local is liable to be able to help! :)
 
wannabe said:
freezer in the back of a pickup or trailer and plug it in at the motel when you overnight
Click to expand...

Thats what I do. I have a chest freezer just for my moose hunts. I think its a 36 or 40 inch wide model.

A few weeks ago I put a hind quarter in it 2 days before leaving moose camp. Loaded the freezer in the truck and was in transport for 35 hours unplugged the whole time, it was still froze stiff.
 
I have brought venison and elk home from NM, WY, etc.
When I got home it was hard as bricks.

Dry ice is the best. You only need a couple or 3 lbs in a coolers.
Probably 5 lbs every other day
Fill the air space with jeans or towels etc.
Tape the coolers shut

Hardest part is buying Dry ice in Canada.

If you go through the USA they sell it everywhere - grocery stores, Walmarts, you name it
 
Just to put it in perspective, we have a stand up freezer that all our meat etc is in. When the power goes out for extended periods it will be frozen solid on the 2nd or third day by the time I plug it in to the generator to charge it and the main fridge, if a cooler or freezer is full of frozen meat with next ti no air spaces the frozen meat will stay frozen for long periods providing you don’t open the door repeatedly.
 
Bigbubba said:
Hardest part is buying Dry ice in Canada.
Click to expand...

Yeah, honestly, wouldn't know where to look.

Dry Ice Story. Not mine.

My best friend, when I was growing up, his father used to tell this.

They were not well off. So at Christmas, or Thanksgiving, it was a bit of a scrounge to come up with a Turkey for the feast.

They had a coin operated gas valve on their stove, in the apartment they were in.

So there was always the issue of when exactly to buy the Eskimo Pie (a frozen Ice Cream Pie) from the grocer up the street.

Turns out the chips of dry ice that it came loaded with, so it would keep till after dinner, were just the right size to feed through the coin mechanism on the gas valve, so as to be able to roast the turkey!
 
Dry ice is available from most welding supply shops
Praxair, air liquide is where I’ve gotten it from in Ontario.
 
I don't think you need dry ice. Freeze the meat, preferably right in the coolers, if you can get the whole cooler into a box freezer. Leave some space on top and layer on bags of ice. Keep the lids closed tight, preferably taped shut. Your meat should stay close to frozen for five days. I just brought out my deboned moose this way and it was still frozen after three and a half days... good coolers help.
 
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