I'm thinking about smoking some bacon, maybe some ribs, and mailing to the kids. about 800 miles away.
Anybody ever done this before. Any hints, pitfalls, etc?
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Yup, I've done it before. It's pretty expensive but doable.
You'll need to freeze whatever you're sending. You'll need to insulate a cardboard box with Styrofoam or similar. Shipping needs to be 2nd day delivery. Depending on the destination, this time of year you might be able to avoid frozen gel-packs, which of course add weight.
As I recall, it cost me about $70 to ship $20 of pulled pork to TX some years ago.
You'll need to freeze whatever you're sending. You'll need to insulate a cardboard box with Styrofoam or similar. Shipping needs to be 2nd day delivery. Depending on the destination, this time of year you might be able to avoid frozen gel-packs, which of course add weight.
As I recall, it cost me about $70 to ship $20 of pulled pork to TX some years ago.
Yeh Max,but $65 was duty to customs for sending foreign/unknown objects to TX. 
Had a KCBS and TX cook that opened a pretty large bbq joint near Dallas about a decade ago..
He couldn't sell pulled pork,so he started giving a full sandwich with all condiments to each customer as they left.
He couldn't even give it away.
"That ain't bbq"!
Smokin' was working KCMO for a few months,around five years ago.
Oklahoma Joes had opened and was very popular.Smokin' says they served pulled pork one afternoon a week for lunch.Only place you could get it.
Smokin' can clean up the timing on this,when he checks in.
He couldn't sell pulled pork,so he started giving a full sandwich with all condiments to each customer as they left.
He couldn't even give it away.
"That ain't bbq"!
Smokin' was working KCMO for a few months,around five years ago.
Oklahoma Joes had opened and was very popular.Smokin' says they served pulled pork one afternoon a week for lunch.Only place you could get it.
Smokin' can clean up the timing on this,when he checks in.
Out of a dozen Que joints in TX I've seen pulled pork at two. They all served ribs, so at least the pig is represented along with the bovine.
Ok, back on subject. I just mailed three different packages to three different locations of my ham. I'll let you know how it come out. I sent them priority mail and they contained 1.5, packs of deli-sliced vacuum sealed dry cured ham. I can't believe it's a lot different than the bacon I make.
Update, I've received feedback from all the folks that I mailed ham to on thurs. They have all received it and it is in good condition. One has ate some of it and said it was wonderful. So, I guess a few days is ok for my ham at least. I would not think dry cured bacon would be much different. I don't think ribs would go without some kind of insulation/cooling help, but then cured meat was fine.