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BCSmokenBrine

Newbie
Original poster
SMF Premier Member
Oct 31, 2019
9
3
Hey everyone,

I'm new to the forum and am from the Northeastern US. I previously operated a food truck and have recently began curing, smoking an drying meats. I am in the process of converting my mobile kitchen into a processing/curing/smoking/drying rig and I am interested in reading about experiences, ideas and tips that other members may have. I expect I'll be able to learn a lot from this group and look forward to getting to know you.

Thanks
 
Welcome from CO.
Be curious to know what the USDA and FSIS regulations will be for your truck. Please post.
 
Welcome from CO.
Be curious to know what the USDA and FSIS regulations will be for your truck. Please post.
I should have been more clear. I no longer operate the business but kept my rig (it's a trailer) and plan to outfit it for personal use. I'm in the process of removing the fryer and flat top and putting a smoker under the hood. There is also a curing chamber and a small cold smoker that I use for cheese as well as an area for sausage making. I'll post pics once I have it finished. The weather is finally starting to break here in PA and the snow is starting to melt so I should be able to get too work on it soon.
 
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