4 days of Deep Woods Food Storage

4 days of tent camping 50 miles from civilization in the woods in Michigan in June. 5 adult males.

Working on the menu.

What's the best way to do this with fresh foods and the possibility of some kind of 4 day refrigeration?

Back in my day when I went on 4-day camping trips we wrapped a few blocks (about the size of a hardcover book) of dry ice in newspaper and dropped them in an insulated cooler along with our steaks and stuff. Worked just fine.

We just bought a couple of camping cookbooks, I quite liked this one. I also really liked this article.

I know you're a group of men, so am guessing that you'll want meat - but vegetarian food is going to be easier to deal with as fresh food - Indo-pak food is remarkably well-suited to camping, you can (I've never tried, but have heard) make killer naan on a campfire, and the components aren't going to go bad on you in 4 days - you can up the testosterone level by increasing the chili. You may or may not want to refer to this thread with some of my past experiences car camping; I tend to prefer preserved (canned) foods on camping trips, YMMV - but I do recommend having a large fresh bouquet garni that you can use bits of here and there. We've also found that it is important to bring some kind of alternate fuel: there are now all kinds of rules about firewood (can't bring it in from outside, can't pick it up off the ground, etc.) and you want a plan B. We carry a cheap propane stove (like you can get at an Asian grocery) and a sterno cooker, just in case.

However you do it, make sure you have access to a good camping cookset (NOT non-stick if you're cooking over an open fire, they can't take the heat) and some kind of good equipment/water for washing up; you're really going to miss them if you don't have them. I like these for washing up but sometimes they are hard to find. The campsite should be able to let you know if you need to buy a bear-proof food container (some even offer them)

Aside from our grilled steaks, burgers, encased meat, a favorite was chili over grilled polenta. As much as I enjoy good cornbread, polenta travels easier (especially the ready-to-use logs) and it makes a great base for chili.