Shipping Cooked Product
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?
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.
"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law