Thanks to all for their past experiences, suggestions, and chemistry lessons. I think I'll plan on bringing a medium size styrofoam cooler, packing it with a blue ice type product and having all the meat frozen. My flight plan is from SMF to ATL + 2 hour layover + ATL to RTB. I think the meat will probably be okay for that amount of time - we are talking about less than 12 hours if my calculations are correct.

My biggest challenge I think will be to have the cooler weighing in at 50 lbs or less.

--Sioux