There are easily over 1,000 jerky brands globally, probably in North America alone. In other words, competition is fierce and crowded. It is no simple task to start a jerky business.
Based on our interactions with various small jerky makers starting, be prepared for long days. Jerky making is only one aspect of the jerky business. Successful jerky makers tend to work their hearts out, always striving to improve and grow.
THE COURSE – BRING YOUR JERKY TO MARKET
Learn from a jerky maker who made a lost of mistakes and learned from them. The Bring Your Jerky to Market Course has 23 modules that will guide you through starting a beef jerky business from the ground up.
Guiding you through the process of choosing a name, starting a website, & creating a business plan; in making beef jerky, testing for safety, and navigating all government regulations and approvals.
- Module 1 – Choosing the Name of Your Business
- Module 2 – Bag Selection & Layout, Must Have Info
- Module 3 – Declaration of Ingredients (What they don’t tell you until it’s too late)
- Module 4 – Creating Your HACCP Plan & Flow Chart
- Module 5 – Meat Selection & Slicing
- Module 6 – Specifications For Commercial Kitchen
- Module 7 – Making & Processing Your Beef Jerky Safe Temperature
- Module 8 – Purchasing the Best Commercial Dehydrators for Under $500
- Module 9 – How to Get Nutritional Values
- Module 10 – Water Activity Test Kit
- Module 11 – Food Safety Certification
- Module 12 – Copy of Daily Cooking Log Information for the Dept. of Agriculture
- Module 13 – Fat Yankee Business Plan – Distribution Methods
- Module 14 – Getting Started Building Your Brand
- Module 15 – How to Find the Best Festivals
- Module 16 – Marketing Your Jerky Online (How Keith sold 50k in 1 year Online)
- Module 17 – Setting Up Your Website – Shopify 14 Day Free Trial
- Module 18 – Shelf Life
- Module 19 – All Natural Nitrate Curing Like The Big Guys
- Module 20 – Pricing Your Jerky (Important)
- Module 21 – USDA Processing – List of USDA Processors
- Module 22 – Start Making Sales
- Module 23 – Beef Jerky Master Class (FREE Access)
- Bonus – Fundraiser Template & Documents
- Bonus – 1 Hour Consultation With Keith
Jerky as a Side Business
People who want to make beef jerky as a side business and still retain a full-time job will likely burn themselves out after a while. If you take an extended break and run out of stock, your loyal customers will become very upset and look elsewhere.
You will need to decide if you can manufacture your jerky in a USDA compliant facility. Or, hire a copacker, and manufacture the jerky in their USDA compliant facility. You can decide if you will prepare the jerky or if the copacker makes the jerky.
Jerky making rules and regulations can vary from state to state, province to province, country to country. There could be over 100 rules that you have to follow to meet minimum standards, which are constantly evolving. 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 you will see some stamp on most jerky bags claiming the Department of Agriculture inspected them.
Depending on where you make the jerky, you need a commercial dehydrator called National Safety Foundation (NSF) certified to sell jerky commercially. A commercial dehydrator can easily cost over $10,000. Research the laws in your area.
Our nine tray Excalibur dehydrator has been reliable for over ten years to experiment with making jerky. We upgraded to the stainless steel trays and upgraded to the heavy-duty Excalibur dehydrator model. Excalibur sells commercial dehydrators also.
Buying a used dehydrator can save you a lot of money. The fact is jerky companies go out of business, where you can find real bargains, with dehydrators costing 1/2, 1/4, or less than the original price. Spend time searching for classified ads and auctions geared towards the food industry.
You can find a basic commercial food slicer starting at around $500, but it can be slightly higher in price depending on the size and brand. Again, look for a used slicer, where deals are found in classified ads and auctions.
Based on experience. buying bags for jerky is cheap in comparison to buying labels. 2,000 resealable bags averages out to about 5 cents per bag. Ordering 2,000 plain colored labels with just the name of the flavor are 30 cents per label. Buying your bags and labels in the most substantial quantities can drive the price down considerably.
To make custom labels, a label maker will develop what they call a template. The initial cost to create a template can easily be $5,000, $10,000, or more. Assuming you want to start your business with four different flavors, that could cost you $20,000 in label costs alone. The decision to create a new label template can be a big leap financially.
While not mandatory, it is helpful to use oxygen absorbers. They are quite powerful if used properly and relatively inexpensive. Typically, oxygen absorbers come in bags with a minimum of 500. Once opening the bag, you had better use the oxygen absorbers within days, or they will be rendered useless if exposed to air for an extended period, no matter how hard you try to keep them sealed from air.
Do not underestimate the costs of cleaning your equipment and jerky making area. You want to prevent your jerky from being in contact with Salmonella or E. coli. If one of your customers got sick from eating your jerky, you could face a big lawsuit, where multiple lawsuits could easily bankrupt you. One owner of a meat store mentioned that they factor 25% of their costs into cleaning alone.
This is the most challenging aspect of opening up a new jerky business. Sure, you may have excellent tasting jerky, but figuring out where to sell your jerky is no easy task. It is quite challenging to get any significant chain store to sell your jerky. Many of the small jerky makers sell their products at Farmer’s Markets.
For example, one jerky owner had the 4th highest jerky sales in his state, but the disparity from 1st place to 4th place was significant. He claimed that they needed to sell over 3,000 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 website where customers can order your jerky online. Otherwise, all of your jerky sales will be regional rather than national or international.
While not cheap, the most popular eCommerce platform out there for jerky makers is Shopify. Ensure that your website is popular with the major search engines using Search Engine Optimization (SEO) techniques.
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.
As a tip, do not mix business and personal on social media. Get a separate social media account for private affairs. There is a fine line here where you want to remain a professional-looking business.
www.instagram.com – People just seem to love pictures of food, and jerky is no exception. Instagram has the most user activity of all the jerky centric social media sites.
www.twitter.com – Any business should be on Twitter, not just jerky makers. Twitter gives you a good pulse on the jerky and other industries.
www.facebook.com – It is essential to be on Facebook, currently the world’s largest social media website. Facebook can be very good, but it’s arguably too large.
The most common way of raising funds to start a jerky company is using Kickstarter. Another alternative is Go Fund Me. For example, let’s say you need $15,000. You set an exact target date to achieve $15,000 from any potential backers. You need to reach the entire $15,000 on the date you committed. You get nothing if you miss the deadline 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 jerky in exchange for compensation later.
JERKY FLAVOR NAME
We are sticklers here at Jerky Ingredients in that the flavor name should match the actual flavor. Many jerky makers in our jerky reviews have lost one taste rating only because the flavor name does match the actual flavor itself, regardless of how good the taste is.
While a pure technicality, this taste rating deduction can be avoided by appropriately naming your jerky flavor. If you name your jerky flavor Hot, then have a reasonable amount of heat. Otherwise, just name the flavor Spicy. If you name your jerky flavor Peppered, have a detectable level of black pepper, a garlic flavor should have a noticeable garlic taste present, etc. Think of it as somebody eating jerky blindfolded and being asked to guess the flavor name.
Here at Jerky Ingredients, we reviewed over 600 unique jerky flavor names, broken down into 70 jerky flavor categories. Jerky makers are encouraged to add a flavor description for each flavor sold on their jerky maker websites, which is much appreciated, where the flavor description factors into the taste rating.
Submitting jerky for review can be a great way to get free advertising, apart from shipping and the jerky itself. We see submitted jerky as a win-win situation. We get new jerky to review, and the jerky maker gets advertising and exposure, including on social media.
In the last five years, we have seen more and more of these jerky subscription clubs. A customer will sign up and pay a monthly fee for a jerky box, where the jerky brands can vary from month to month. We have noticed that we will favorably review a jerky brand, and a few months later, we will see the jerky brand in one or more of these monthly subscription boxes. Do not underestimate the publicity and possibilities garnered from a professional jerky review.
True, we may not favor the flavor, and rate the taste low, but that is highly unlikely. Most craft jerky makers have good to excellent jerky flavors in this day and age. Contact us at firstname.lastname@example.org for further details. As usual, we provide jerky makers with a draft copy of each review before they are published. Fair, honest, and thorough are the most common descriptions given to us in our jerky reviews.