- Feb 2, 2006
Hello all: my wife and I own a small general store and one aspect of the business is our home-smoked meats and cheese. We do a nice little business with this both in-store and mail order. After 14 years of doing this (and previous owner 11 years before that), we had our first USDA inspection and passed everything just fine (which I knew we would). They were here for the in-store retail portion of the business. They made an off-handed remark that they may come back in the future to check the mail order portion of the smoke business. I want to be prepared and could use your help. Here is some background: Our smokehouse looks almost exactly like the one I saw on the smokehouse.com webpage that I think Jeff built (except the smoke barrel is 25 feet away from the smokehouse). It is a cold smoker since the meat we get from our custom meat company is precooked and has a very long shelf life. When we send it out we vac-seal it with a cold gel pack, even though it has a long shelf life. Anything I should be prepared for so when they come back we pass with flying colors? Thanks so much.