Open up the top of your Styrofoam container and place the lid off to the side.
Place a layer of dry ice on the bottom of the container. If available, dry ice pellets work best for this application.
Put your frozen meat on top of the dry ice on the bottom, then cover it completely over the top. Use twice as much dry ice over the top than what is on the bottom.
Ball up regular newspaper and fill in all the gaps around the dry ice inside the container. Pack it in until the entire container is filled with newspaper, and although it doesn't have to be tightly packed, it needs to be firmly packed.
Place your cover onto the container, then use your scissors and cut off four pieces of duct tape approximately 6 inches long.
Tape down each one of the corners, but do not put tape along the sides. With tape only on the corners, the sides will flex enough to allow the gas from the dry ice to vent.
Things You Will Need
- Styrofoam container, 2-inch minimum thickness on all sides.
- Dry ice
- Duct tape
- Depending on the insulation value of the container, 5 to 10 lbs. of dry ice will last about 24 hours; 6 lbs. of frozen meat will last 36 hours when packed in approximately 11 lbs. of dry ice.