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Diy bacon questions

post #1 of 2
Thread Starter 
Hi! Looking to make and sell bacon. Had a few questions about the process:

1) if I cold smoke the bacon overnight at 70-90F, how do I get around food safety regulations? Do I have to have a special permit or haccp plan in place?

2) if I want to keep my meat out of the danger zone (41-140F), what's to prevent me from smoking my bacon in a refrigerated unit? For example, connecting a cold smoker to a tiny fridge so the bacon smokes around 35-40F ?
post #2 of 2
Quote:
Originally Posted by kvilla888 View Post

Hi! Looking to make and sell bacon. Had a few questions about the process:

1) if I cold smoke the bacon overnight at 70-90F, how do I get around food safety regulations? Do I have to have a special permit or haccp plan in place?

2) if I want to keep my meat out of the danger zone (41-140F), what's to prevent me from smoking my bacon in a refrigerated unit? For example, connecting a cold smoker to a tiny fridge so the bacon smokes around 35-40F ?


If you cure it properly you don't have to keep it out of the Danger Zone while smoking it.

 

 

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