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We just took chops on an overnight trip with day time highs of 30 degrees Celcius. The meat was partially frozen for 2 hours before the trip. This was held against a small container of solid ice inside a plastic bag. Both were wrapped in a travel towel for insulation. It worked, the meat was cold on arrival.


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I had good success with self-made hiking food based on couscous and soy "ground beef" - this type of thing (no recommendation for this particular brand, just an example). Each meal gets packaged into two separate vacuum bags: one for the soy (and dried mushrooms, if part of the meal) and one for the couscous and other stuff. Prepare by putting the ...


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