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Ben – assuming that is one continuous 14 hour trip and not 7 hours with an over night stay in a motel and then 7 more hours then IMO I would wrap that meat while still sealed in the UMAi Bag tightly in two layers of towels and then put that in a good cooler on the bottom along with a bag of ice on top to keep the cooler’s environment cold, but not frozen!
I hope you knock the socks off whomever you are planning to impress with your dry aged meat! As for the trimmed hard rind, that is really an acquired taste for most people and if I were you I wouldn’t tempt fate at this time.
Have a safe trip and happy holidays! Ron