No, I’m not trying to go “around” the FDA. I know certifications are required. I’m just trying to streamline the process such that I’m already in compliance BEFORE I subject myself to inspection.

Thanks for the reply Lousantello. I’m pretty sure the Landjaegers I’ve been making for some time to my friends’ and family’s delight, could be approved for sale by the FDA/health department. I’m not looking to launch a business out of it at this point though. I’d just like to broaden my product mark...

Thanks Lousantello, Sometimes it’s hard to let go of an idea/innovation or design that took a lot of time, thought and effort to put together, but I always try to keep an open mind. Smarter, better, faster is ultimately my bottom line. For now I’m happy with my fermentation chamber because the hangi...

I just reviewed my post, and realized that I should probably explain why the Mylar side of the insulation on my fermentation chamber is facing outward/backwards. I’m not sure if my thinking was correct, from an engineering standpoint, but it WAS intentional. I added the insulation foam board to redu...

I only ferment about 10 lbs at a time. Here’s a couple pics of my setup. The bottom container initially housed a warm steam vaporizer, but I couldn’t keep the relative humidity from rocketing up to 99%+ (using it as a heat and humidity generator, controlled by a simple thermostat, and the space is t...

Are traditionally fermented and dry cured sausages allowed/approved (at all) by the FDA for sale on the public market without being cooked (ruined) to a minimum internal temperature at some point during production?