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early mornin' smokin' 04-16-2013 07:44 AM

advice on becoming an USDA certified bacon producer
So i'm pretty awesome at making bacon. I've partnered up with a local butcher and we're making it and selling it out of his store. Right now we just sell it sliced and vac sealed in store, and wholesale it to restaurants.

We're looking to be able to sell to supermarkets and other local specialty retailers for wholesale. This will require us to have an USDA inspector onsite. There is a store front adjacent to where the butcher is currently located, so if we're able to fit all we need in that store front, it'd be optimal.

What else is involved with becoming a usda certified producer? I'm assuming there's specially certified equipment, and a laundry list of other things. Please help!!!!

bluetang 04-16-2013 08:25 AM

As far as I know, it does need to be inspected either on the federal level, or at the state level equaling federal guide lines; before wholesale or retail. Here's the USDA meat and poultry hot line for questions. 1-888-674-6854, emails to, and the website
Hope to see your product!

Bbq Bubba 04-16-2013 09:15 PM

Search the term HACAP plan and im pretty sure you may rethink your plan.

early mornin' smokin' 04-17-2013 08:20 AM

i'm thinking someone who's already gone thru a lot of the steps, another local USDA certified producer, maybe I can use their facility as a copacker. Heads spinning right now, so much effort to start a brand.

For now, we're producing and selling wholesale to restaurants and packages out of a storefront. But i'd love to be in grocers shelves

Jacked UP BBQ 04-17-2013 10:07 AM

You should hire a professional to walk you through the steps. There are guys out there who do this for a living, most are ex usda employees. Smoken Dudes can probably point you in the right direction. They are USDA certified.

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