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Not really smuggling, but thought title might get some attention.
I need to get some of my recently butchered Elk to California. It will bring smiles the faces of my family members I'll be visiting this week. I am flying on United to Reno.
My question is:
Can I can just check it as a piece of luggage (styrofoam shipping box in a cardboard box)
OR
Am I better off shipping 2 day via UPS? (looks like it will cost about 70 bucksl....DAMN!)
Please help a carniverous brotha out......
Fedex as perishable.
Carry on.
as long as the meat was killed and processed in the ole USofA you can strap that shit to your back and go any where you like.
I guess what I am debating over is that I can't carry it on, because it needs to remain frozen....which means it needs to have liquid of some sort near it (i.e. gel packs) and I don't think TSA is allowing that.
$10 Plastic Cooler. Frozen Gel Pacs. Duct Tape. Seal after TSA Inspection.
Did you ask the airline?
Sounds good, but they have the 3-oz maximum allowance on liquids, right?Quote:
Originally Posted by Tippster
So buy a couple fountain drinks with xtra Ice post security and dump them in the cooler.
Then vote the fucktards behind the TSA out of office ASAP
Personally I'd just check it, should be the least amount of hassle if they don't steal it.
freeze it, dry ice, check it.
a caterer i worked for once used this method to bring a bunch of buffalo prime ribs from colorado to a wedding in new york.
Only for carry-on. I'm talking about the TSA check where you bring your luggage to the x-ray machine and leave it there. You can request this - justm like if you were checking a gun. They look through it and then you padlock it after. They wrap "TSA" tape around it to show it's been inspected and it goes into the belly of the plane. Use a hard plastc (non-styrofoam) cooler and you should be fine. I see coolers full of meat all the time at the luggage carousel when flying during hunting/fishing seasons.Quote:
Originally Posted by FreakofSnow
You can check all the liquid you want, I think. You just can't carry it on.
I always ship a huge chunk of meat whenever I fly.
I remember hearing on the radio one day, that one of the small airline terminal seafood stops got around the "no liquids" ban by packing with frozen, bagged vegetables. Go to the store, buy several bags of cheap, frozen, peas, corn, whatever, and use instead of gel packs.
Quote:
Originally Posted by irul&ublo
post of the day!
I always carry on a huge chunk of meat whenever I fly.Quote:
Originally Posted by irul&ublo
Is it a dick in a box?Quote:
Originally Posted by RootSkier
I always grab my huge of chunk of meat to carry when I fly.Quote:
Originally Posted by RootSkier
Does he sit next to you?Quote:
Originally Posted by FreakofSnow
we see a ton of salmon shipped via the airport here you gotta check it and check the max amount of dry ice you can check. When in doubt call the airline
dry ice and ship it i say.
do you want the hassle of the dogs getting a hold of your meat? might get customs on your back. have to explain it and convince them that its not a dead person...and what if it gets lost???
Get a plastic ice chest, pack with meat and dry ice. Have TSA inspect, tape shut, check as luggage, done.
Yes, yes it is.Quote:
Originally Posted by Steven S. Dallas
You fly on Air Force 2?Quote:
Originally Posted by RootSkier
and throw in a little pork on top so the know you are safe
bwah...good one.Quote:
Originally Posted by cj001f
my gandfather always would bring like 5 styrofoam (sp) coolers with him when he would visit us in Chicago from Texas. He was a huge hunter and would bring us duck, quail, venison, etc. He would always freeze it prior to packing, use dry ice, duct tape those suckers shut, and check them curbside and tip the skycabs big time. seemed to work no problem (but rememebr, this was prior to 9/11).
edit: page top, biatches...
Just got back from CAN in late Oct - checked over 60 ducks and it was fine - much longer flight too. We didnt even use the ice as they had been frozen solid. Ask for a "perishable" sticker when you check-in - it will be all good.
vacuum sealed - frozen - dry ice
used this method for transport of deer meat from alberta and montana to the east coast before....worked just fine.