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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.
2d •
Business of Jerky: Plan First, Flavor Second
Here's something most jerky makers never hear: the jump from "my family loves this" to "I could sell this" is smaller than you think. But the businesses that last all started with a food safety plan, not a flavor. Before you sell a single bag, you need to know: - Your process is documented (flow chart + HACCP plan) - - You can show your jerky hits safe temps and water activity - - Your labeling and licensing match your state's rules Flavor gets you the first sale. A solid plan gets you the hundredth. If you're ready to build the plan, start here: 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 Builders, what's the #1 thing holding you back from selling your jerky? Licensing, safety plan, pricing, or finding customers? 👇
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3d •
Technique Tuesday: Drying Temp 🔥
Here's the thing most beginners get backwards: low and slow isn't always safer. If your dehydrator or oven sits too low for too long, the meat hangs out in the danger zone (40–140°F) while it dries. Too hot, and you get case hardening: a crusty outside that traps moisture inside. My rule of thumb: get your drying environment up to about 160°F, hold it steady, and let air flow do the work. Prop the oven door, rotate your trays, and pull a piece to test it. It should bend and crack, not snap. Steady heat plus airflow beats guessing every time. Want the full step-by-step on temps, times and safety? It's all in the Online Beef Jerky Course: https://fatyankeejerky.com/online-jerky-course What temp do you run your dryer at, and what are you drying on? Drop it below and let's compare notes.
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7d •
Friday Resource Drop: Get CONSISTENT with your jerky
Here's a question I get all the time: "Fat Yankee, I've made a few batches that came out okay... but how do I get CONSISTENT?" That's exactly why I built the Online Beef Jerky Course. It walks you step by step through slicing, marinating, drying temps, and food safety, so your batch #20 comes out as good as your batch #2. If you're a member here and you've been meaning to level up your jerky, this is the one to look at this weekend: https://fatyankeejerky.com/online-jerky-course What's the ONE thing about your jerky you'd love to fix? Tell me below and I'll point you in the right direction.
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8d •
Show Your Batch Thursday! 🥩
Alright Makers, it's time to see what's coming out of your dehydrators and smokers this week. Drop a photo of your latest batch in the comments. Doesn't matter if it's your very first try or your 500th. Bent, bendy, perfectly dry, a little too spicy... we want to see it all. Tell us three quick things: what meat and cut you used, what flavor or marinade, and one thing you'd do differently next time. I'll jump in and give feedback on as many as I can. Some of the best tips in this group come from your own batches. Who's first? Let's see that jerky! 🔥
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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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