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Transporting meat.
We often have to transport meat over long distances in the heat. The way I do it is wrap the skinned and gutted carcass in a canvass tarp that has been soaked in water overnight, put on the back of an open pick-up truck and pour water onto the canvass every hundred miles or so. The evaporation from the windblast keeps the meat nice and cool and it will be fine after 1000 miles if you can keep your speed up.
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