RE: Cooling off meat in Florida
I live in north central Fl. and I do about the same as said.
I skin and cut up (take sholders and hams off;remove bone from ham ,take backstrap and loins out, then the burger meat off the ribs , belly , take neck off)ASAP and put into ice chest,cover with ice. drain and reice every day for a few days, (4 or 5). then cut up and vacume. grind the burger with a little fat added.
Done ; and great eating.