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Get in touch with your states Dept of Agriculture and/or your local Health Department. There's ALOT of restrictions doing it from your home and in most cases you won't be able to. Now there are other options you may (depending on your states regulations) have without using a co-packer, like...

Dang Scotty, that's gotta be one of the best looking rack of beef ribs I've ever seen!!! You are a cooking machine my friend!!! Looking forward to your order! Actually you reminded me I need to order more Reverend Marvins! I got a case of the hot in late last year and I'm down to my last two...

It was around 60* yesterday so I said I'm grilling!! Seasoned up some bone in center cut pork chops with a liberal coating of Wolfe Rub Original and let sit in the fridge for a couple house. Marinated some baby zuchini in Zesty Italian Dressing. I also had a big zip loc bag of leftover...

Did some bone-in rib steaks tonight. One with S&P, one with Natures Seasoning and mine with Wolfe Rub Bold. 4 minutes per side and done! I also did a first, grilled sweet potatoes and let me tell you...............they're awesome!!! I rubbed with some oil then some Original WR. Grilled...

Looking forward to your review! Thank you sir!

WOW Scotty!! Great looking steaks! Glad you enjoyed the rub! Thanks!

Amen! Tons and tons of uses for the juice as well as tons of flavor! True, there's alot of fat in the juices. But........you can easily remove much of the fat and then you're left with liquid gold!!

Beautiful bones ya got there Scotty!!! Bet they tasted even better!!

Thank you guys for the welcome! Sorry it took me so long to finally post!!

Did a 7lb brisket flat for some friends, rubbed it down with Wolfe Rub Bold, used hickory for flavor. Turned out great. Very moist, tender and exploding with flavor!

Hot smoke is used to "cook" BBQ, (ribs, pulled pork, brisket, etc). Cold smoke does not cook, but is used to add smoke flavor to cured meats (bacon, ham, salmon, etc.)

Hey everyone. I've been a lurker here for a while, thought I'd make my first post as well as share some pic's as well. Here's our Thanksgiving turkey, that I brined in my recipe I've been using for years. Brined for 24 hours and smoked over hickory until internal breast temp hit betwween...