commissary question

[Gray Goat]

I have an opportunity to sell jerky and snack sticks at a small tavern here in town. While I am getting things in line to do this, one of the biggest hurdles seems to be finding affordable commissary space. Any ideas would be appreciated.
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"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"

[T00lman]

check out a kitchen in a church
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some of its magic some of its tragic
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[Mr Tony's BBQ]

Every state and sometimes even county have varying laws on commissaries and food laws in general[ Cook Co. being one ] , a church may very well work for you, but check with local health department. For me in Wi, even a gas station that is licensed to sell coffee or sandwiches can be a legal commissary. I currently have the butcher I use regularly for my specialty sausages listed as mine.
Maybe make a deal with a small grocer or gas station in trade for your product on their shelves????
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[Gray Goat]

Thanks for the ideas TOOLman and Mr. Tony. I am also thinking of talking to the local VFW
_________________
"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"

[Gray Goat]

Thanks for the ideas TOOLman and Mr. Tony. I am also thinking of talking to the local VFW
_________________
"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"

[Harry Nutczak]

one other problem that you may run into, if you are wholesaling these items (sounds like you are) you may need an onsite state inspector during all stages of production, an approved HACCP plan, and all your recipes will most likely need to be approved by the state food safety lab.

Hows that for oppressive tactics to keep entrepreneurs from succeeding?

My local inspector Wrongly told me I cannot due any curing at all at my restaurant, I went over her head to get clarification from the state level, and they sided with me by saying those rules do not apply, all was fine and dandy until she went full retard on me wrongly citing me on many things.
So basically she won because I will not play her stupid games.
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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!

[Gray Goat]

Thanks Harry ! Whenever the term "cured meat" is used, all kinds of red flags go up. I plan on having a sit down with the local health dept.

I also can't figure out why I am double posting
_________________
"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"

[Harry Nutczak]

[qfanatic01]

Ya, we do not smoke or cure as a preservative! Flavor and texture is our goal, not shelf stability. Many inspectors need to learn what questions to ask and when to apply some of the regulations. And not be sore losers when educated. However in order to skirt the BS you must use refrigeration and time limits for holding and storage even if the process does make your product stable for extended holding. None of us want to make someone sick. The regulations, as much of a pain as they can be, are usually there for good reasons!
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.