Requirements for Retail Sales of Cured Meat HACCP

This video is an excerpt from a Meatsmith Harvest Podcast number 12 in which Brandon and Lauren discuss meat fermentation and salami. Brandon talks about the requirements for one to sell cured meats for retail.
*Contribute to our media production! Become a patron here:
*Dive deeper into our education; become a Meatsmith Member here:
Show notes exist for these excerpts in the full episodes they were taken from.
*Thank you for listening...if you want to keep in touch as new content is released, do signup for our occasional newsletter and receive a free download:

how to sell meat legally,retailing meat,retail meat cuts,haccp food safety,HACCP plan,farmstead meatsmith podcast,curing meat,curing meat the old fashioned way,commericial meat curing,USDA meat regulations,professional meat curing,