Hi my name is Nikki. I'm new on here and had a question this question might have already been answered on here. But to start out me and my dad have built a 500 gallon smoker w/ 4 slide out racks and about a 6ft warmer on the back. we never intended to have something this big til he volunteered us to cook at my cousins wedding we ending up cooking about 28 briskets and 14 slabs of ribs and had nothing left. we then cooked for a family friends wedding cooking about the same and had nothing left, well we had 3 briskets left over and people at the wedding asked to take them home. now we have people asking us to actually make it a business the question i have is how do i preserve the meat in the case we cook more than what we sell. And the meat we are getting is not what you get at walmart or the grocery store we are supplied by food group company so we know our meat is good we also have seperate cutting boards and supplies for each the ribs and brisket so no cross contamination. so how do i save the meat?
any advise is appreciated