Homemade Sausage Making

Just got a letter from power company, going to be a 4hr outage in couple weeks.(thinking power pole exchange). What do you suggest I do with my salumi thinking couple bags ice into my deep freeze put all meat in there?
Any downside as far as mould and stuff goes. I guess its only relatively short period of time..

4 hours should not be a problem for product in your curing chamber, especially if it's been already hanging for at least 2-3 weeks.

Ok thanks