Advise needed: how to keep meat from spoiling

[kevint]

In order to lower the equilibrium melting point of the ice, you'll need to have a mixture of ice and salt-water. That might be OK if you can ensure there will be no leaks and the meat is sealed.

Also, I'm not sure the ice will melt slower, but since the whole mixture starts out a little colder, you'll probably have a little more time before enough heat transfers out of the cooler to bring the meat above a safe temp.

Is there any reason why you couldn't add a little rock salt to the ice to make the freeze point lower, like when making ice cream? That will keep the ice from melting for a little longer.

[goodtimes]

I will be traveling on a cargo plane to a 3rd world country and would like to bring some flank steak and make some fajitas for my friends once I'm there. I won't have any electricity so a cooler with dry ice is the only way I can think of keeping the meat from going bad. The travel days are about 3 or 4 days as long as the plane has no issues.

After some research I found out that 10 pounds of dry ice lasts 24 hours. So I figure I can get 20 pounds for 48 hours and if I freeze the meat I can hopefully get another 24 hours in the cooler.

There is no cut and dry formula for how long dry ice will last - it all depends on ambient temperature/pressure, type of packaging, etc.

Also be sure to check with your airline to be sure you can put dry ice on the plane, there are restrictions on the amount that can be taken on & the packing methods used.

[Hafwit]

adding salt will melt the ice faster. This is why they salt roads. It would be counter-productive to do this when you are trying to keep the temperature cold as long as possible.

[mjacks]

If you use dry ice do not seal or latch the cooler or you will create a dry ice bomb. As the dry ice sublimates (melts) the CO2 gas will expand and create pressure.

Beef will be good for several days if you keep it cool and sealed up in a vacuum sealed bag or cryovac. That is how meat is wet aged.

[goodtimes]

If you use dry ice do not seal or latch the cooler or you will create a dry ice bomb. As the dry ice sublimates (melts) the CO2 gas will expand and create pressure.

Pour a cup or two of water in the bottom of an empty 2-liter bottle, drop some dry-ice in it, cap it, then set it next to your napping co-workers office door, then go about your business.

[mrchips]

One way is to freeze the meat before leaving home, the other is if you take a steak and pit it in container with lid then cover meat completely with olive oil or any other oil, you protect the air from getting to it and it will keep longer it must be kept cold though. The meat will not absorb the oil,,, it just keeps air from the meat.