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Unread 02-27-2009, 02:05 PM   #52
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Join Date: 04-02-07
Location: Warren, Vermont
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Great news. I just got off the phone with the state health department and it couldn't have gone better.

They say I need to get a Home Catering Permit, which allows me to prep the meat in my home kitchen, smoke it by my house and then take it hot to the farmer's market to vend.

My well water has to be tested but no mods to my kitchen are going to be needed.

He was very helpful. He said that he was much happier that I aim to cook it and keep it hot. Said that most people get in trouble cooling and re-heating to sell.

So, that was the key piece of the puzzle. I am going to submit my application to vend on Monday.

Now the work begins in ernest.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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