HELP / Question on where to begin

Discussion in 'Roll Call' started by hebert, Apr 5, 2011.

  1. hebert

    hebert Newbie

    I have been making cajun smoked sausage for a while, adn looking to start selling it retail from Katy, TX.  My quesiton is, does anyone know of a commercial kitchen for lease or rent in SE TX or around the Houston area that can be used on an as needed basis, as I am under the impression that all preparation has to be done in a commercial kitchen, as well as smoked at the same location.  Is this correct? 

    Also, anyone know of storage places that can handle approx 500lbs at a time in freezer?

    I attended a class regarding regulations, and this is what I gathered.  I'm not wanting to go full scale, but seems like in order to sale for retail, it would be the same guidelines as if going full scale?

    Does anyone have any experience and can help with some of this process?

    Many thanks
  2. fife

    fife Master of the Pit

    I donot know of any but I am sure someone on here may. Just want to wish you good luck.
  3. fourashleys

    fourashleys Smoking Fanatic

    [​IMG]  but good luck to ya.
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Last edited: Apr 8, 2011

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