After decidig to bring that frozen vacuum-bag of ribs on my backpacking trip, I got to thinking. [p]If I cook a brisket, cool it, freeze it, and vacuum seal it, how long will it last at temps which will vary between 30 and 50?? If I keep it submerged in the mountain stream water, I expect it is 40-45 degrees. Maybe we can find some remaining snowdrifts?? But do y'all think it would be okay at those temps for a couple days??[p]Thanks in advance for your input.
Can you imagine chunk-o-chest AND ribs in the wilderness??[p]NB