We take prepared meats/meals in vacuum sealed bags. Although it's not necessary, it really does help if something thaws, no cross contamination.

We freeze everything on a cookie sheet as flat as we can, so that everything stacks together well. Helps keep it frozen longer.

Pack in a wheeled 50 qt cooler on dry ice the night before we leave. We actually left the dry ice in this year, the airline allows 5#'s or less. If the airline does not allow dry ice, we throw it away when we get to the terminal. We check it as a piece of luggage and pick it up in STT.

We stayed at Rhymers for several days before we got on the boat. They offered to put the cooler in their walk in freezer for us. Worked great, everything was frozen solid when we got on the boat.