I grew up in CO but spent a lot of time on the east coast. I went home hunting as often as I could and I hauled a lot of deer/elk and antelope back east. I got some good coolers and boned the meat. Put 5 or 6 lbs of dry ice in the coolers and seal them good including putting duct tape around the lid seam. Meat will keep 3 or 4 days like this. if you'll be longer you may need to augment the dry ice with some regular ice and keep the cooler sealed.