Lately, I've had a couple of friends ask me ship cooked product to them cross country. Based on some preliminary research, it looks like the best way to do this is to deep freeze the cooked meat and ship with dry ice either overnight or with second day service in colder climates. Sounds like more trouble and expense than it's worth. Any experience or suggestions?
08-23-2010 04:04 PM
One of the girls here, just sent her son(in the Navy stationed in state of Washington) a 12 # box of frozen boudin and sausage from here in Louisiana. She put 8 # of dry ice in the box. Total shipping charges for next day air via Fedx was 182.50. Boudin @ 15.00 # is real pricey :becky:
08-25-2010 12:10 PM
Pretty much the only way to safely ship. Very expensive.