One of the first pages I created for this jerky review website was ‘Starting a Jerky Business.’ From 2014 to 2016, it was not uncommon for Starting a Jerky Business to get more page visits than the Jerky Ingredients Home Page. The best part is the comments section, where a wealth of experience is shared. Thinking about starting your own jerky business? Here are some hard earned lessons from experienced makers, many of which come straight from the comment section of United States Department of Agriculture (USDA) office early to understand licensing, inspection, and facility requirements.
3. Invest in Packaging
Good packaging sells. It keeps your jerky fresh with oxygen absorbers or vacuum sealing, while a professional look builds trust with new customers.
4. Budget Realistically
Do not underestimate costs: ingredients, inspections, insurance, packaging, distribution, and kitchen rentals add up quickly. Factor in slotting fees and wholesale margins if you plan to enter retail.
5. Choose Equipment Wisely
Look for dependable used slicers and dehydrators. Commenters recommend Hobart slicers as a durable, affordable option.
6. Listen to Real Customers
Friends and family will say your jerky is great, but real feedback comes from paying customers. Use their input to refine flavors and textures.
7. Stay Passionate and Patient
Running a jerky business is a marathon, not a sprint. Passion for your craft will keep you motivated through regulatory hurdles and business challenges.
Another option is to acquire a private labeler to make the jerky for you, where you do not need to worry about satisfying all of the United States Department of Agriculture (USDA) rules and regulations, which are many. In the jerky industry, this is referred to as a copacker, who either manufactures the jerky or leases space for the jerky brand to produce their jerky in a United States Department of Agriculture (USDA) approved facility.
Using a copacker is surprisingly a common practice in the jerky industry. Every jerky brand out there would be willing to become a copacker, and some are mostly dedicated to being a copacker. While there are pros and cons (mainly cost) to using a copacker, identify a jerky brand that you really like, and approach them to make your jerky for you. I have seen many jerky brands over the years profit handsomely, with another company (copacker) manufacturing the jerky for them.
Do the research as you are making an enormous decision, launching a new jerky brand!
Starting a Jerky Business Page
Starting a Jerky Business Comment Section
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