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Apr 19 •
BUY SELL TRADE AND LEARN BEEF JERKY!!
🔥 Welcome to the Beef Jerky Makers Community 🔥 This isn’t just another group… this is where serious jerky makers, hobbyists, and entrepreneurs come together to build, learn, and profit. Inside, you’ll get access to a private, members-only community where you can: - 🥩 Buy, sell, and trade beef jerky with other members - 📈 Learn how to turn your jerky into a real business - 🔥 Discover new recipes, techniques, and flavor ideas - 🛠 Get step-by-step guidance on production, packaging, and scaling - This community is hosted by one of the only consultants in the world who actively helps craft beef jerky makers bring their products to market—while also helping everyday people create incredible jerky at home. 💡 Whether you’re: - Just getting started - Perfecting your recipes - Or ready to sell your jerky and grow a brand You’ll find everything you need right here. 💰 Membership is just $7/month And here’s the kicker… 👉 You get access to almost ALL of my paid products FREE inside the community. 🚨 Exclusive Member Perk: Only private members are allowed to sell and trade their jerky inside the group — giving you a built-in marketplace of buyers and fellow creators. If you’re serious about beef jerky…this is where you belong.
9h •
Friday Resource Drop: Bring Your Jerky to Market
Everybody tells you your jerky is "the best they've ever had." Great. But is that a business yet? The jump from a killer batch in your kitchen to selling it legally and profitably is where most people stall. It's not the recipe. It's the stuff nobody explains: licensing, labeling, pricing, packaging, where to sell, and how to get your first real customers. That's exactly what I put into the Bring Your Jerky to Market course. 18 modules, laid out step by step, so you're not guessing your way through it. Here it is: https://kjrdigitalmarketing-com.thinkific.com/courses/how-to-build-a-jerky-empire If you've ever thought "maybe I should sell this," this is your weekend homework. Where are you right now: still perfecting the recipe, or already thinking about selling? Tell me below and I'll point you to the right next step.
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2d •
Business of Jerky Wednesday: Your Family Batch Could Be a Business
Here's something most jerky makers never stop to consider: the batch you're making for your family could be a business. People pay a premium for jerky that's consistent, tastes great and is made safely. If you can already nail that at home, you've done the hard part. What stops most people isn't the recipe. It's the paperwork side: a written food safety plan (HACCP), a flow chart, and knowing what your state allows. Get that right and you can start small, sell locally, and grow from there. No factory required. If you're ready to map it out: HACCP Plan & Flow Chart: https://kjrdigitalmarketing-com.thinkific.com/courses/fat-yankee-actual-haccp-plan-flow-chart-a-blueprint-for-your-approval Bring Your Jerky to Market: https://kjrdigitalmarketing-com.thinkific.com/courses/how-to-build-a-jerky-empire Be honest: have you ever thought about selling your jerky? What's the one thing holding you back, the rules, the pricing, or finding customers? 👇
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3d •
Technique Tuesday: Water Activity (the number most makers skip)
Here's the one number most home jerky makers never check: water activity (aw). Dry-looking jerky isn't the same as shelf-stable jerky. Water activity measures how much "free" water is left in the meat for bacteria and mold to use. The commercial target for shelf-stable jerky is 0.85 or below, and plenty of pros aim for 0.80 or lower for a safety cushion. What that means in your kitchen: Slice thickness matters. Thick strips dry unevenly and hold moisture in the center. Pull a piece, let it cool, and bend it. It should crack but not snap in half. Want it shelf-stable? A cheap water activity meter takes the guesswork out. Otherwise, store it in the fridge or freezer. Always cook to 165°F internal first, then dry. We cover drying, testing, and storage step by step in the Online Beef Jerky Course: https://fatyankeejerky.com/online-jerky-course Do you measure water activity, or go by feel? Tell me how you test your batches 👇
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4d •
Flavor Monday: Sweet & Spicy 🌶️
Sweet & Spicy is the one that gets people to put the bag down... and then immediately reach back in. The trick is balance. Brown sugar or honey up front, a little heat that sneaks in on the back end, and just enough soy to keep it savory. Too much sugar and it turns candy-like. Too much heat and you lose the beef. Pro tip from my kitchen: slice against the grain for a tender bite, and don't skip the overnight marinade. That's where the flavor really sets in. This is one of the whole-muscle flavors I cover in The Great Beef Jerky Guide (40 recipes), but I want to hear from YOU first. What's your go-to sweet heat combo? Honey + cayenne? Brown sugar + jalapeno? Something wild? Drop it below 👇
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Welcome to the #1 Beef Jerky Business Community. This isn’t just about making jerky—it’s about turning it into a real, profitable business fast.
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