Kilkis wrote:Put whatever you are bringing in the freezer right up to the point when you depart for the airport. Then wrap it in a few layers of newspaper and put it in your hold baggage. OK it won't stay completely frozen but it will stay cold enough that it won't go off. I think it's helped by the fact that the aircraft hold is pretty cold anyway.
If you think about it smoking of fish and making of sausage were methods of preserving food before there was widespread refrigeration. Jean's uncle, who lived on the banks of the river Nith in Scotland, caught his own salmon, had it smoked and sent us a large chunk through the post. No refrigeration, several days in transit, delicious. My grandfather used to raise a pig every year, have it butchered and then made bacon, ham and sausage to preserve that which couldn't be eaten immediately. The sausages were simply hung in the garage where they went mouldy. Dip in boiling water for one minute, peel off the skin and then fry as normal. I wouldn't recommend it with today's sausages but a few hours gradually thawing out from hard frozen shouldn't be a problem at all.
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