Packaging Meat

[The Happy Wolf]

I would like to offer people whole smoked pork butts for sale and possibly whole smoked turkey and ham around the holidays. How do you go about packaging this? Do you vacuum wrap it? Right now I am not thinking about shipping it, I am more thinking about smoking it and delivering it the day it is cooked or the day after. Any help would be appreciated.

[Bestiverhad]

The first thing you need to do is check with your Health Department and see if what you want to do can be done legally.
_________________
Tender - Juicy - Smoky - Goodness

"What would you like to drink with that?"

[Jerk Pit Master]

I'd package it in 1/2-sized aluminum food pans and cover with foil. Customer doesn't have to worry about leaks and can place straight in oven.

I'd rather not deal with the hassle and risk of chilling meats and would try to arrange it that the customer gets it hot off the smoker via pick-up or delivery (at a prohibitive cost).
_________________
Jerk Pit Master
"Eat Jerk. Be Happy, Mon!"TM
www.GourmetIslandBBQ.com

[Andy Reese]

believe it or not that is my biggest seller whole butts foil pans or double wrap in foil is what we do hot off the grill
_________________
Weber genesis
chargriller super pro
firebrand BBQ
A&A BBQ

[Harry Nutczak]

if you get into chilling and vac-packing, the chances are very high that you may need a whole other set of licensing and inspections. But if you sell hot and ready to eat, you should not typically need to deal with that.

To cover your own arse, make sure you have "Safe Handling instructions" with the product when picked up.
Some people are really stupid, and may think because it got smoked, that they can let it sit at room temp for a few days before eating it.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!