We travel to Wyoming or Colorado almost every year from Tennessee, we bone out the meat put in cooler and ice it down and run duck tape around the cooler lid and never have any problem. Once home we will drain the water off the meat and replinish the ice throwing a little salt on it and the next day well process it ourselves using vaccum sealer. Always taste great ! It seems the salt helps !
Life member RMEF
Mathews DXT, Bowtech Admiral, Browing .300WSM...... and Swarovski Optiks my wife doesn't know about.
1999 Washington Blacktaill, Bear River GMU, nontypical 6X7
I got tired of the cheap vacuum sealers and spent about $900 on a VP210 chamber vac. You never worry about moisture because it creates the vacuum in the chamber and then seals the bag. You can even seal soup or create an water bag for freezing. I seal a lot of fish and rarely have a bag "unseal". I now wonder why I put up with the other style for so long. Bags are about $35-40 per 1000 depending on size.
As for packing in a cooler.......I have made summer fishing trips down the Baja, when we pack to go home we layer ice/rock salt/fish. It lasts for for about 3 days with only adding 1 bag of ice, with daytime temps around 80-100. I use the foil insulating/reflective blankets and mold it to go over the top of the cooler (can't duct tape until out of Mexico due to military inspection check points). If you had the meat cooled and put in a plastic bag it would last for over a week in fall temps, in fact you might find the bottom layer slightly frozen.