Meat Processor to Open Manufacturing Facility

Deering Jerky, LLC has filed a building permit to construct a state-of-the-art commercial manufacturing facility that’s specially designed to comply with new state and federal regulations.

“The building will be designed to basically make ready-to-eat food products under the new food code,” says Paul Deering, co-owner of Deering Jerky. “We feel we weren’t going to comply in our current (Union Street) facility. Also, we’ve pretty much reached capacity here.”

The steel structure will be located in Grand Traverse County’s Green Lake Township.

“Hopefully, by December we will be rocking and rolling out there,” says Deering, whose family has been making meat products since 1931. “The new facility will make everything better than we make it now, and include safer, cleaner equipment.”

They will continue to sell their famous jerky, smoked hot dogs, bacon, fresh and smoked sausage and more from Deering’s Market & Deli at 827 S. Union St. and 1142 Barlow St., owned by Paul’s dad, Jerry.

Michigan’s food law requires licensed food establishments that conduct specialized meat processing for retail sales to obtain a variance, which includes a food safety plan. All specialized meat processors will need to complete the plan and have their variance approved by March 1, 2015.

The Michigan Department of Agriculture & Rural Development notified most processors three years ago about the upcoming changes, according to MSU Extension specialist Jeannine Schweihofer. MSU Extension offers online training that educates processors on the requirements and application process.

Deering believes the regulations (including new, specific smokehouse rules) will make it hard for small processors to comply and could force some to shut down.

“We’re excited that we’re expanding and building a facility with the very best equipment,” he says. “However, (the new regulations) will put some out of business in the meat industry. People think it’s not going to happen, that the state isn’t going to enforce it. But it’s definitely coming. The meat industry is forever changing.”