Before I ever even considered learning Taxidermy I always enjoyed working up (processing the meat) my deer more than hunting it. I come from a family of what you might call “hardcore meat hobbyist”... My dad started hosting an annual pig roast at our farm when he was in his mid 20s (the late 70s) that that grew to having 200-300 people show up. Now, were smoke big batches of bbq a few times a year for things like a family members wedding, church fundraisers etc. we also make our own bacon, country ham, sausage, plus working up usually atleast 4 or 5 deer a year. I call us hobbyist because we have never done any commercial work. But we have plenty of commercial equipment. A Bird 3334 bandsaw pulling 220v, Vacmaster, 2 cabinet smokers, an 8 foot trailer smoker, 3 gallon stuffer with electric foot controlled pump, commercial slicer, and the heaviest grinder I’ve ever seen owned by someone non professional. We’re currently collecting all the components necessary for a walk in. We have been approached by people who wanted to hire us to cater different events And have talked about it but what’s always stopped is the fact that we aren’t like “health department inspection” compliant. Don’t get me wrong, no one has ever gotten sick or anything we just aren’t fancy enough to meet health code laws, so doing processing has kinda always been off the table. But now that I’m mounting deer and have all that commercial grade equipment literally 6 miles up the road at Mom and Dads I just feel like it’s kind of silly for these people not to bring me the rest of the deer (and money) just seems kind of silly. On top of that someone told me that the health department rules for “providing processing as a service” were considerably less stringent than those for “retailing meat”. Is this true? What barriers are there and hurdles and hoops to jump through? Is it Worth it?