by Kyle » Tue Apr 24, 2012 7:02 pm
Ok. I have some countertop area, grinder, stuffer and basically all of my making devices in my garage. There is no temp control in there at all. Any suggestions on cooling that area? It's a 20x20x10 area. Or should I just grind, refrigerate, mix, refrigerate, stuff, refrigerate, then package? I hate the thought of a 75 degree room to make sausage in. What do you guys do when it gets hot out? I'd really like to cool the room down into the 40's, then I'd feel much more comfortable about it. I want to make sure my family is not eating unhealthy products. Advice?