How can I legally sell beef jerky?

How can I legally sell beef jerky?

you need city and state licenses to sell anything but ‘meat’ is a usda product. You cannot sell any meat/jerky that you make at home. All jerky has a stamp on it (aka bug). That stamp has a usda facility number on it that traces that the jerky came from whatever facility produced it.

How do I start a beef jerky business?

How to Start a Beef Jerky Business

1. Get Legal. Learn state and county requirements to make beef jerky in your home or in a commercial kitchen facility.
2. Buy Equipment and Supplies. The equipment you need depends on how much jerky you want to produce.
3. Label Your Jerky.
4. Set Prices.
5. Find Buyers.

Can I sell my homemade jerky?

Tip. The meat market is highly regulated by the FDA, USDA and other government bodies. Although you cannot sell beef jerky made at home, you can set up a production facility, team up with a factory or rent a commercial kitchen in a local restaurant.

Is jerky business profitable?

Starting a beef jerky production business just like starting any other production business might not be entirely easy, but one thing is certain, it is a straight forward business that can generate steady profits if well positioned and properly managed.

How much should I sell my beef jerky for?

If you have a really good jerky, you can charge more. If you are just doing it for a hobby try it and see. If you really want to make some money off it, put in the time to research. I sell mine for about 25-35 $ a pound, depending on the type.

Is making beef jerky cheaper than buying it?

Although definitely cheaper than store bought, making your own homemade beef jerky can still be costly. It all depends on the type and cut of meat used. It provides a large quantity of beef jerky, while remaining affordable.

Should I make my own jerky?

Beef jerky is cheaper if you make it at home. Eighteen oz (510 g) of beef jerky made at home costs 5.28$ less than if you would buy 18 oz (510 g) pack in a store. If you consume 18 oz (510 g) of beef jerky per week, you can save 21$ per month and 253$ per year if you make it at home instead of buying it in a store.

What’s the best meat for jerky?

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

How thick do you slice meat for jerky?

When you’re actually cutting meat for beef jerky, it’s important to cut it one-fourth-of-an-inch thick, and a meat slicer will help with this. If the jerky is too thick it will be too chewy, and it if it’s too thin, it’ll become too tough.

Do you need curing salt for jerky?

I also recommend using curing salt when making turkey or chicken jerky due to salmonella. Better to be safe than sorry! No jerky recipe NEEDS cure as long as beef is heated to 160°F and fowl to 165°F. But it is another line of defense to kill bacteria and allows your jerky to last longer.

Do grocery stores sell curing salt?

Which section or aisle to find curing salt in grocery store. Curing salt is found in the seasoning or spice aisle of a grocery store. It is usually placed next to other types of salt. This is because curing salt is a type of salt but it is commonly used on meat.

What is the difference between curing salt and regular salt?

The main difference between curing salt and regular salt is that regular salt is almost pure sodium chloride while curing salt is a mixture of sodium chloride and sodium nitrite. Regular salt or table salt is the salt we sprinkle on food at meals. Curing salt is a special type of salt we use to cure and preserve meat.

Can I use table salt for curing meat?

There are several salts that are used to cure, or preserve, meat. Sodium chloride, ordinary table salt, is the primary ingredient, helping create an environment where bacteria cannot grow and removing moisture within. But other salts are needed to complete meat preservation. These salts are nitrates and nitrites.

Can I substitute pickling salt for curing salt?

Curing salt is mainly used on meat and can be very toxic to human beings if treated as ordinary salt. That is why it can never be used as a substitute for table salt. However, pickling salt can be used to substitute table salt since it doesn’t have any additives.