I assume the purpose of the cold is for antibacterial purposes? I have only participated in the making of sausage once, at a hog "slaughter" I suppose you'd call it. I work with some country folks, and one of them and a few of his friends all raise hogs and a few head of cattle and over the course of a few weekends in December/January, they slaughter all the hogs and break them down into meat for the year. It's an impressive event - several families, the men, women, and children together, all show up and everyone has a job. Some of the more experienced guys are cutting the big pieces like hams and ribs on a band saw, others of us were at big tables trimming skin, bones, cartilage, and fat off the smaller pieces and scraps, everything in its own bucket. Meanwhile, some of the girls are boiling the head and the other bones, and the head parts and other small scraps get swept up into corn meal for scrapple, the skin and fat are cooked on a giant burner so the fat renders out into lard, which of course gets used, and the skin turns into "cracklins" aka pork rinds. The bigger chunks of meat are mixed on a giant table and turned into sausage. All along, others are working to vacuum seal all the cuts and put them in a freezer. I left in the early afternoon, as some of the hams and bacon were headed for the smokehouse, a small wooden building about the size of a generous outhouse. The cold is taken care of because we're working in an un-climate-controlled garage in wintertime. I'll be damned if every single shred of each hog didn't get used for something. It was a great way to learn to respect the source of the meat I consume. Looks like a lot of work, Pio, but fun, and no doubt very rewarding.