💰 Step 1: Know Your Costs Break down cost per batch: - Meat cost (e.g., $6/lb for lean beef) - Marinade ingredients (soy sauce, sugar, spices, etc.) - Electricity/gas (dehydrator or smoker) - Packaging (resealable bags, labels) - Time (optional, but include it if you’re spending hours on prep & cleanup) Example: Item Cost 2 lbs top round $12 Marinade & spices $3 Dehydration (electricity) $1 Packaging $2 Total cost per batch $18 After drying, you might get ~1 lb of jerky. So, base cost = $18/lb (or ~$1.13 per ounce). 💵 Step 2: Add a Fair Markup You can price based on relationship and intent: Option A — Friendly Pricing (Cost + Small Margin): Great if you’re just sharing your hobby.Example: $1.50–$2.00 per ounce.(~$24–$32 per lb) Option B — Soft Business Pricing (Cost + Profit): If you’re testing the waters for real sales.Example: $2.50–$3.00 per ounce.(~$40–$48 per lb) Option C — Premium Craft Pricing (For Gifting or Niche Demand): For unique flavors or smoked jerky.Example: $3.50–$5.00 per ounce.(~$56–$80 per lb) 🧠 Step 3: Read the Room You’re selling to family and friends, so: - Be transparent about your costs (“I just want to cover what I spend and a little for my time”). - Offer bundle deals (e.g., Buy 3 packs, get 1 free). - Keep your packaging clean and labeled — it builds credibility. - 🎯 Step 4: Example Pricing Tiers Pack Size: The amount of ounces in your packaging Friendly: Pricing to cover basic costs and your hours put in Soft Business: Some profit after covering basic costs Premium: Good profit after covering all costs (marketing, event space rentals, etc.) 2 oz Friendly $4 Soft Business $5 Premium $7 4 oz Friendly $7 Soft Business $9 Premium $12 8 oz Friendly $13 Soft Business $16 Premium $22 🔥 Pro Tip: Add a little branding touch — even a handwritten label like“Coach Jay’s OG Beef Jerky – Small Batch, Big Flavor” This makes it feel legit and more than just a “favor sale.”

Ingredients: - 1 lb fresh salmon fillet (skin removed) — preferably wild-caught - ¼ cup soy sauce - 2 tbsp brown sugar (or maple syrup for natural sweetness) - 1 tbsp honey - 1 tsp sea salt - 1 tsp garlic powder - ½ tsp onion powder - ½ tsp black pepper - ½ tsp smoked paprika (optional for extra smokiness) - 1 tbsp rice vinegar or apple cider vinegar - ½ tsp liquid smoke (optional if using a smoker)

Ingredients: - 1 lb fresh ahi tuna (yellowfin or bigeye) — sashimi grade if possible - ¼ cup soy sauce - 1 tbsp Worcestershire sauce - 1 tbsp brown sugar (optional for slight sweetness) - 1 tsp sea salt - 1 tsp garlic powder - 1 tsp onion powder - ½ tsp smoked paprika (optional for depth) - 1 tbsp coarse cracked black pepper — plus more for coating before drying - 1 tbsp rice vinegar or apple cider vinegar - ½ tsp red pepper flakes (optional for mild heat) - ¼ tsp liquid smoke (optional, for a smokier flavor)

Ingredients (yields ~1½ lbs finished jerky) - 2 lbs lean beef (top round, eye of round, or flank steak — trimmed of fat) - ½ cup soy sauce - 3 tbsp brown sugar - 2 tbsp mirin (or rice vinegar + 1 tsp honey) - 2 tbsp sesame oil - 2 tbsp Worcestershire sauce - 1 tbsp gochujang (Korean chili paste) (for mild heat and deep flavor) - 2 tsp gochugaru (Korean red chili flakes) (adjust for heat level) - 1½ tsp garlic powder (or 3 cloves fresh garlic, minced) - 1 tsp grated ginger - 1 tsp black pepper - 1 tsp onion powder - 1 tsp liquid smoke (optional, for smoky grill depth) - 1 tbsp toasted sesame seeds (optional garnish after drying) - 1 green onion, finely chopped (optional, for marinade or garnish)

Ingredients (yields ~1½ lbs finished jerky) - 2 lbs lean beef (top round, flank, or sirloin tip — trimmed of fat) - ½ cup soy sauce - ¼ cup mango puree (fresh or from frozen mango blended smooth) - 2 tbsp honey (or brown sugar for a deeper sweetness) - 2 tbsp lime juice (fresh-squeezed) - 1 tbsp apple cider vinegar (balances the sweetness) - 1–2 habanero peppers, finely minced (use gloves — or 1 for mild heat) - 2 cloves garlic, minced - 1 tsp ginger, grated - 1 tsp black pepper - ½ tsp smoked paprika - ½ tsp onion powder - ½ tsp liquid smoke (optional, for smoky depth)