Diy bacon questions

Discussion in 'Meat Selection and Processing' started by kvilla888, Jun 16, 2015.

  1. kvilla888

    kvilla888 Newbie

    Hi! Looking to make and sell bacon. Had a few questions about the process:

    1) if I cold smoke the bacon overnight at 70-90F, how do I get around food safety regulations? Do I have to have a special permit or haccp plan in place?

    2) if I want to keep my meat out of the danger zone (41-140F), what's to prevent me from smoking my bacon in a refrigerated unit? For example, connecting a cold smoker to a tiny fridge so the bacon smokes around 35-40F ?
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you cure it properly you don't have to keep it out of the Danger Zone while smoking it.


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