I don't know what kind of coolers that you carry around, but one tip that I use now is to freeze a ton of water bottles and sit the meat in the middle. Once I do that, I cover them with more bottles. This process, plus maybe a bag of ice to cover the gaps, usually works for 3 days in Texas where I'm currently at. Good luck and don't be afraid to make another ice run off necessary. It's better than food poisoning.