Thread: Making Bacon
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Old 04-12-2013, 02:18 PM   #3
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny

we do have a tight bond, and would like to keep it that way.

So in your eyes, my best bet. Set up my own LLC, buy the belly direct from the butcher, resell it to him on consignment at 5.50-6/lb, and he resells it. My LLC has money coming in and going out, and i'll be the sole proprietor.

I'm great at smoking stuff, but the business side of thing has my head spinning. I want to do this the right way, so everyone is happy.
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
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