I plan to butcher my elk, package the meat in to meal sized portions, and carry it home with dry ice in coolers after my (heres hoping) successful October elk hunt. How many/what size coolers do I need? Assume 200 LBS of packaged elk meat.
What I do is put dry ice in the bottom of my cooler, lay 1/4" of newspaper on top of the dry ice, put my packaged meat on top of the newspaper, lay 1/4" of newspaper on top of the packaged meat, put dry ice on top of the top layer of newspaper, close the cooler lid, and seal the cooler lid with duct tape. This works very well for me.
I looked at some 50 quart coolers last night, and I thought I might be able to get by with four of these coolers, but I'm not sure. What guidance can any of you provide in this question? Also, what brand of cooler do you recommend? I looked at some Igloo coolers at Wal-Mart last night that looked poorly build and just a little shabby.