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Meat curing for restaurant

mikey_64652

For being able cure all your meats for salumi in a

restaurant, do you just need a haccp plan or is

there more to it? Thank you

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Comments

Brendan_Lee_56950

http://www.undergroundmeats.com/open-source-haccp/

matt_elliott_161054

You won't need a complete haccp record to cure meat, however accurate records of fridge temperatures and preparation methods will need to be recorded, any cooking and chilling of other added ingredients is a a must, apart from that you home free, good luck

David_Quintana_63467

you need a full blown Haccp to do air dried salame. As far as underground meats....I'm still unsure as to what they did with their kickstarter money...they were supposed to make the haccp public but they put up a half assed plan.