Hello, we have a little bacon business here in Bakersfield, CA.

[MatthewO]

Haha. Actual here in CA it’s Prop 12 for any pork product imported into our highly regulated state

 

[migraine]

Greetings, we have a little bacon processing biz here in Bakersfield, CA. We dry cure pork belly for 12 days and then cold smoke for 10 hours. We do a bacon jam , ground bacon and also sell Bacon on a stick at the farmers markets.
I saw a while back some discussion about vacuum tumbling belllies to decrease the curing time? Does anyone have any experience in doing this with a dry cure?

Are you the "German Deli" on the main highway? Do you sell some Mattern products?

 

[MatthewO]

Are you the "German Deli" on the main highway? Do you sell some Mattern products?

That’s not us?