💰 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.”

Hey everyone — I’m pumped to kick off this community of fellow jerky lovers! Whether you’ve been making jerky for years or just thinking about starting, you’re in the right place. Here’s what to expect: 🥩 Weekly recipes & flavor ideas 🧂 Tips on marinades, drying times, and gear 🎥 Member tutorials & photo shares 💬 A place to ask questions and show off your latest batch Let’s get it rolling — drop a photo (or idea) of your favorite jerky flavor in the comments 👇What’s your go-to: peppered, teriyaki, spicy, or something wild?