The BBQ BRETHREN FORUMS. - View Single Post

Nakom40 · 05-12-2016, 04:55 PM

I do the same thing for my bacon. The only real difference is I started hot smoking it and now I do cold smoking. I am also asked to sell my bacon and hams but I have yet to do it. I raise my own hogs (Berkshires) and up until now I have not been able to produce a lot of bacon. Even now I could not do more than 400lbs of bacon a year off my own pigs. I live in TN and it is difficult to find raw pork bellys.

I have also been afraid to sell without creating an LLC. Thoughts?

Nick

05-12-2016, 04:55 PM	#13
Nakom40 Found some matches. Join Date: 05-07-16 Location: Fayetteville TN	Bacon I do the same thing for my bacon. The only real difference is I started hot smoking it and now I do cold smoking. I am also asked to sell my bacon and hams but I have yet to do it. I raise my own hogs (Berkshires) and up until now I have not been able to produce a lot of bacon. Even now I could not do more than 400lbs of bacon a year off my own pigs. I live in TN and it is difficult to find raw pork bellys. I have also been afraid to sell without creating an LLC. Thoughts? Nick