For longer trips on our sailboat, we have used dry ice with great success. I put a block of ice down in the bottom of the cooler along with all the frozen steaks, chicken, and of course bacon, place the cold drinks and such on top of the block and a slab of dry ice wrapped in newspaper on top of the meat. Using this approach we have been able to keep meat frozen half way through the trip, and cold for as long as 6 or 7 days.
I got this tip here from Mitch years ago and thought I'd pass it along.
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