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I have a client that is asking for bacon they will use on breakfast sandwiches to be rolled like pancetta. It could be upwards of 50lbs per week of three flavors.
The question is there anything out there that can hold the roll besides trussing with butchers twine? I was thinking like a food...
I'm possibly going to buy a used walk in freezer box to convert to a smoke house and need some advice. The box is 5x6.5x7.5. I've built several smokers from old proofing/warming cabinets using Smoke Daddy inc. Pellet Pro system and it works great, but I don't think it will handle the volume of...
I started a small bacon processing company in southeaster PA two years ago and am growing. Everything is dry cured for 8 days and I'm reaching capacity with 15 flavors curing. I'v thought about using a vacuum tumbler to expedite the process. Has anyone ever dry cured using a tumbler?