Hi, I've been searching the internet for some assistance on the topic of freezing smoked meats, and I have found this site so I thought I would see if any of the shared knowledge here could help me.
A buddy and I are looking at starting a catering business and have gone through all the steps to get licensed, inspected, etc. In the process of that though, we have had multiple requests to do "Pre-Catering" where we will prepare X-number pounds of meat for clients and then freeze it for them to purchase and use for their Wedding, Reunion, Boat Show, etc.
My question is this, after looking through all the guidelines for getting meat to drop to temperature fast enough to meet the FDA guidelines we are struggling to find a way to chill our meat/freeze our meat fast enough to meet the guidelines. Has anyone ever tried to do this before for reselling or have any quick ideas on how to build a blast chiller? We are looking at trying to freeze upwards of 300 lbs of meat at a time and if we were just doing it for friends I don't mind tossing it in the freezer and just letting it go as it needs to, but since it's to the public I want to be sure we at least come close to recommendations. :)