Brats

[PaPaSmokes]

Thank ytou for the add, im a big bacon guy but now getting into homeade sauasage to sell. i hear the difference in cured vs fresh and my question is if i want to sell uncooked brats do i add cure and create the product just like a keilbasa or the like?

[Deepwoodsbutcher]

PaPaSmokes first of all, welcome to the community. Are you selling from a farmers market, retail store or a restaurant?

[PaPaSmokes]

For now I sell word of mouth, bacon, brisket, pulled pork etc…, I’m about to call our local health dept. and get my smoke shed approved as a commercial kitchen, hopefully.

[PaPaSmokes]

i have just spent all my money on L*M grinder, mixer and a stuffer. i have a pk100 for this adventure

[Deepwoodsbutcher]

PaPaSmokes sounds like a good plan. I know that where I am you can sell FRESH sausage made from USDA inspected meats so long as they are made in a commercial kitchen. However, CURED sausage may be another issue. I don’t think I would add cure and not cook the sausage. If you are adding a cure and/or cooking you may need a food license (I’m guessing since you sell products you have that already). Your local extensions should be able to help you out. As a side note, where I am a variance is needed to vacuum seal products for customers as well. This may or may not be an issue for you.

[PapaSop]

PaPaSmokes
Welcome. With a handle like yours, you’re well on the way to greatness!

Although I can’t answer that specific question regarding retail sales, they’re are many here who can. Best of luck.

[PaPaSmokes]

Deepwoodsbutcher i was thinking that too, i just have bought some frozen raw brats from a local butcher shop and now that i know a little bit more than yesterday i wonder if theirs had cure or if they simply froze them as soon as they were stuffed. might be the safest way to start is sell all cooked goods like the rest of my menu. we smoke and vacuum seal and freeze and tell folks how to Sous Vide the products. been gaining ground and have great reviews. i appreciate your input as i move forward in this learning curve.

[Dave in AZ]

PaPaSmokes welcome!
This recent thread may be useful to you, I posted the USFDA FSIS booklets to run a small commercial operation, and get your HACCP plan setup and approved to sell product.

https://meatgistics.waltons.com/topic/6392/sous-vide-questions?_=1678225987151

[Denny O]

PaPaSmokes In my way of thinking “Fresh” anything should be referred to not cooked and not cured.

[bocephus]

PaPaSmokes Another PaPa, must mean you are going to join team ORANGE.

[Denny O]

bocephus Nah, PaPaSmokes is a Camo all the way!

[PaPaSmokes]

Denny O ok what am I missing, camo?

[PaPaSmokes]

Dave in AZ so you guys are smoking partly then sv the rest? Why not just ramp up and hit the 160° in the smoker before the ice bath? We sous vide a lot here with our other smoked meats both personally and our customers. Is there a health dept reason to do this?

[bocephus]

PaPaSmokes Team colors, ORANGE, blue and camo. Of course all the intelligent people choose ORANGE. Go to Users drop down, then Groups, then select Team ORANGE and save it.

[processhead]

PaPaSmokes said in Brats:

Dave in AZ so you guys are smoking partly then sv the rest? Why not just ramp up and hit the 160° in the smoker before the ice bath? We sous vide a lot here with our other smoked meats both personally and our customers. Is there a health dept reason to do this?

I think part of the reason for finishing in a SV bath is when the smoker has insufficient heating capacity to push the temperatures on up to lethal internal temperatures.

IMO a lot of hobby smoker manufacturers will overstate the capacity of their smokers and when users load them up, they fall short and can’t reach finishing temps.
The other problem is somewhat related inadequate heating capacity and it happens when trying to smoke product to the required finishing temperature when using the smoker outdoors during windy or cold ambient conditions.

[Deepwoodsbutcher]

PaPaSmokes sounds like you’re going to have some great products. Looking forward to seeing your progress in this venture

[Deepwoodsbutcher]

PaPaSmokes if you search “team” you’ll see some threads about team colors that will clarify this concept for you. I’ve just joined @Team-Camo myself

[PaPaSmokes]

processhead makes perfect sense. As I have a pk100 and purpose built I should have no issues. Thanks for that insight.

[PaPaSmokes]

Deepwoodsbutcher yea I think I’ll read up on them before I just jump in. A friendly online rivalry, I hope to be in a forum where we give and receive insight on smoking. We are all on the same journey just different places in line. I want to impart knowledge on the things I’ve been successful in and glean insight on my lacking areas.

[Deepwoodsbutcher]

PaPaSmokes great perspective