tropical heat meat &sausage making problems

[stromer]

I am new to SMF and hope to give and get some advice in tropical temp.meat preperation.I used to live in northern ontario but now in vancouver island.I go and live in the Philippines for 6 month every year.

Where I live I have no Delicatessen store to buy smoked meat and sausages.

In canada i did all of those things but over here where the heat is around35+ most of the time it creates a problem. I wonder if anybody has the same problem.

I have fridge and freezer and personally have no problem with heat (pool,cold beer ext.)

thanks stromer

 

[SmokinAl]

I live in Florida & make sausage in the summer.

You just have to keep the meat cold throughout the whole process.

When I'm not working with the meat, i.e. grinding, mixing or stuffing I keep it in the freezer.

I also put the grinder parts in the freezer for a couple of hours before using them.

You can also buy an ice pack that goes around the throat of the grinder.

Al