There are estimated over places in North America that sell beef jerky, many of them little meat stores or farms. In other words, the competition is fierce and crowded.

It is no simple task starting a jerky business. For people wanting to make beef jerky as a side business, and still retain a full time job, you will quite likely burn yourself out after a while. If you take an extended break, and run out of stock, your loyal customers are likely to become very upset, and start looking elsewhere. Every Canadian province and US state has varying rules on how the jerky should be manufactured.

In fact, there could be over rules you have to follow to meet minimum standards. There are too many regulations to list, so do your homework in the area that you plan to make your jerky. Depending on where the jerky is sold, you need to submit it to the government for further processing. This is why on most jerky bags you will see some sort of stamp claiming it was inspected by the Department of Agriculture. Depending on where you make the jerky, to sell jerky commercially you need a commercial dehydrator that is National Safety Foundation NSF certified.

Research the laws in your area. Buying a used dehydrator can save you a lot of money. Spend time searching for classified ads geared towards the restaurant industry. Again, look for a used slicer, where there are deals to be found. Ordering 2, plain colored labels, with just the name of the flavor, is 30 cents per label. Buying your bags and labels in larger quantities can drive the price down considerably.

To make custom labels, a label maker will develop what they call a template. The decision to create a new label template is a big leap financially. While not mandatory, it is helpful to use oxygen absorbers. They are quite powerful if used properly, and not overly expensive.

Typically, oxygen absorbers come in bags with a minimum of Once opening the bag you had better use the oxygen absorbers within days, or they will be rendered useless if exposed to air for any extended period of time, no matter how hard you to try keep them sealed from air. Do not underestimate the costs of cleaning your equipment and jerky making area. You definitely want to avoid your jerky from being in contact with Salmonella or E. If one of your customers got sick from eating your jerky you could face a big lawsuit, where multiple lawsuits could easily bankrupt you.

This is the most challenging aspect of opening up a new jerky business. Sure you may have great tasting jerky, but figuring out where to sell your jerky is no easy task. It is quite difficult to get any major chain store to sell your jerky.

As an example, one jerky owner had the 4th highest jerky sales in his state, but the disparity from 1st place to 4th place was quite large. He claimed that they needed to sell over 3, pounds of jerky a month to make the business worthwhile, which is a daunting task. In this day and age, all jerky makers should have a web site, where you can order jerky online. Make sure that your web site is popular with the major search engines, using Search Engine Optimization SEO.

Getting on social media is an absolute must. Consider it to be free advertising. The sooner the better, where you want to grow your followers. Instagram has the most user activity of all the social media sites. Twitter gives you a good pulse on the jerky and other industries.

It seems easily, the most common way on raising funds to start a jerky company is using Kickstarter. If you miss the deadline, you get nothing, and the campaign ends. Generally, you would make a short video that sells your jerky above the rest. If you succeed, in repayment to the financial backers, you could offer some sort of six month jerky supply as an example. Starting a Jerky Business was last modified: John at Beef Jerky HQ says.

May 27, at 2: I love that you created this article. Starting a beef jerky manufacturing business is not easy and costs money. Many companies start out by creating their own recipe and then move on to using a co-packer who handles the manufacturing. This becomes even more expensive but is definitely needed if your jerky brand begins to grow. If you have a mind for business and a will to win, then the jerky business may be for you!

September 19, at 8: The article straight forward, and simple. It has given great ideas on how to set up my own small business on jerk you beef making. January 11, at 1: But my consideration was for a small unit catering to a very sharply focused limited market say or 1, lbs per month what are the government regulations to be met? Who do we go to and who do we apply to and how difficult or easy it is. About Making and Marketing the product is absolutely no problem for me being a Management, Marketing, Communications and a PR guy career all my life.

Can somebody throw light on govt. And what about insurance if any ideas please? June 14, at 5: February 3, at May 2, at I have started a side gig as a hobby and I have people begging me for my jerky. I have all the commercial tools for big amounts. And have no problem selling 20 lbs a week at 30 bucks a lb. May 12, at 5: What kind of slicer do you use for industrial production without frozing the meat?

May 18, at 4: Bill, I been in the business for over 40 years. The first name in slicers that is dependable and affordable is Hobart.

Before you shout that I am nuts being wrong about the cost.

Yes a new one is 5k. I myself by used Hobarts for around I surf the auctions. I have other slicers and hate them. A pain in the ass to clean. You need screw drivers and wrenches etc. In 10 minutes my Hobart is apart cleaned and back together.

Almost all the slicers out there function well. Before you buy one have the sales person do a teardown and see what is needed. If you have any questions about jerky manufacturing feel free to ask, glad to help.

Question about selling jerky

May 27, at Bill, I apologize for the delay in response. FYI I was born in Windsor…. Answer to your question. I do not sell Jerky anymore. Smokinmike is one of names I branded and am part owner of this business. I create recipes and watch quality control.

Also, to be truthful and a little embarrassed at the same time. I had never looked at the smokinmike. Think it needs a lot of work. Anyhow, I would love to send you samples of the non-infused Jerky, Pepperoni, Prosciutto and cured sausage. The problem is at the moment it is illegal to send meat products to Canada from the states. My brothers have been put through the ringer at the Ambassador Bridge after getting caught with jerky I gave them. Not sure why but that is the case.

If you have a US address I will oblige you. Bill, there are a couple of private label firms up where you live that would manufacture your recipe of jerky for you less than you can do it yourself. They will do it all including the packaging and Bill can concentrate on Brand building etc.. If I could guide you the right way I would tell you to toss the Beef Jerky deal and make pork jerky.

How to Make Beef Jerky | The Art of Manliness

Final product easier to bite through. Less fat, waste and a buck a lb. Cost around 4 dollars a lb to make instead of 10 dollars. The stuff I make is preferred over beef 5 to 1.

I do not eat beef jerky since I came up with the current pork jerky mix. I use loins only.

Then flip the pieces over and run them through again. Come out like long fat french fries. Marinade overnight and then the smoker. Nevertheless, way better than beef and you also have a niche that others do not have.

Bill, if you have any questions about the business just ask via contacting me through the website. Maybe I can help you avoid a lot of mistakes that might cost you for nothing.

Tired and going to crash. May 12, at 4: May 14, at 9: I have 7 stores willing to carry my jerky. What percentage of my net profits should I share? Any information would be HIGHLY appreciated!

Unless your married, then you get nothing and the wife gets it all. Your going to need to determine what you need per package to make the profit you want. Generally I get 2. That is what I need to make 1. I sell to packs to each vender once a month. Now I have a roll stock machine and all the other equipment to produce high volume production.

If you are doing this at home and doing all the work yourself you have to love what your doing or you are crazy.. You cannot make enough money to even meet minimum wage. What causes that is competition. Even if you have the best tasting product in the world. Dealers are looking at the bottom line. This may help you. The norm is your cost to the store is around. Most big markets will not buy from you. You have to go through a distributor. So if you sell a 3oz bag for 2. What you charge is critical.

The higher you are is magnified buy the time it is on the shelf. Something else for you to know, if your dreams are to be in the big stores that is not hard to do. The problem is slotting fees. You have to pay the big stores sometimes 5 to 15 thousand a month to have your product on their shelf. If you do not have a product that moves you will go broke and have to take the product back.

They also want 1 to 2 million insurance policy which is up 5k a year on you. Not close to worth it. Figuring beef denutted top round at 3. Leave no room for profit. Wonder how the other guys do it. Beef is 40 cents a lb clean. I bought containers full of fillet for.

Just got tired of the screw ups along the way. The solution for me was a niche product. I pay 2 bucks a lb to make it and sell it for Your email address will not be published. Jerky Reviews Jerky Reviews. Starting a Jerky Business There are estimated over places in North America that sell beef jerky, many of them little meat stores or farms. Making Jerky Jerky as a Side Business For people wanting to make beef jerky as a side business, and still retain a full time job, you will quite likely burn yourself out after a while.

Government Regulations Every Canadian province and US state has varying rules on how the jerky should be manufactured. Government Inspection Depending on where the jerky is sold, you need to submit it to the government for further processing.

Jerky Equipment Dehydrator Depending on where you make the jerky, to sell jerky commercially you need a commercial dehydrator that is National Safety Foundation NSF certified. Used Dehydrator Buying a used dehydrator can save you a lot of money. Jerky Bags Plastic Bags Based on experience. Labels To make custom labels, a label maker will develop what they call a template.

Oxygen Absorbers While not mandatory, it is helpful to use oxygen absorbers. Cleaning Do not underestimate the costs of cleaning your equipment and jerky making area. Distribution This is the most challenging aspect of opening up a new jerky business. Web Site In this day and age, all jerky makers should have a web site, where you can order jerky online.

Social Media Getting on social media is an absolute must. Raising Funds It seems easily, the most common way on raising funds to start a jerky company is using Kickstarter. Comments John at Beef Jerky HQ says May 27, at 2: Leave a Comment Cancel reply Your email address will not be published. Jerky Mall Ayoba-Yo - Find out what makes Biltong better than your average jerky.

Smoky Mountain Trail Grub - Old fashion jerky smoked in the mountains. Eat like a savage.