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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.
11d •
Technique Tuesday: with the grain, or against it?
Technique Tuesday - the cut decision you make before the marinade ever touches the meat. Grab your whole muscle and find the grain. See those long fibers all running the same direction? That's your roadmap. Slice WITH the grain and those fibers stay long. You get that old-school, tear-it-with-your-teeth chew. Classic road trip jerky. Slice AGAINST the grain and you cut every fiber short. Now it snaps clean instead of stretching. Way easier on the jaw, and a lot friendlier if you're handing samples to strangers. Neither one is wrong. But pick it on purpose, not by accident. One more thing: throw the meat in the freezer for 45-60 minutes before you slice. Firm meat holds a straight line, your thickness stays even, and even slices dry evenly. We go deep on grain direction, cut selection and thickness in the Online Beef Jerky Course: https://fatyankeejerky.com/online-jerky-course So where do you land - with the grain chew, or against the grain tender?
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12d •
The honey mistake that ruins teriyaki jerky
Honey Teriyaki is the flavor that turns jerky skeptics into regulars. Here's what most folks get wrong with it — they dump honey straight into the marinade and then wonder why the finished batch is tacky and never quite dries right. Sugar holds water. It fights you the whole way. What works better: keep the honey light in the marinade, then brush a thin honey glaze on in the last 30-45 minutes of the dry. You get that sticky-sweet finish on the outside without turning the whole batch into a mess. Soy, a splash of rice vinegar, fresh ginger, garlic, and a touch of sesame oil does the rest. Eye of round, sliced with the grain if you want real chew. Honey Teriyaki is one of the 40 whole-muscle recipes in The Great Beef Jerky Guide — but I want to hear your version first. Sweet or savory — where do you land on teriyaki? 🍯
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15d •
The hardest part of selling jerky isn't the jerky
Friday truth: the hardest part of selling your jerky isn't the jerky. 🥩 It's everything after. Labels. Licensing. Which kitchen you're legally allowed to dry in. Cost per pound, so you're not accidentally paying people to eat your product. That's the wall where most good makers stall out and quietly go back to gifting it at Christmas. So I built Bring Your Jerky to Market — 18 modules that take you from "my friends keep telling me I should sell this" to actually selling it. Sourcing, pricing, packaging, compliance, and landing that first wholesale account. Here it is: https://kjrdigitalmarketing-com.thinkific.com/courses/how-to-build-a-jerky-empire If you've been sitting on a recipe people keep offering to buy, consider this your nudge. Now tell me: what's the ONE thing stopping you from selling your jerky right now? Drop it below — I'm answering every single one this weekend.
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16d •
Show Your Batch 🥩 What Came Off Your Racks This Week?
It's Thursday, so let's see what's been coming off your racks this week. Drop a photo of your most recent batch in the comments. It does not have to be pretty. I want to see the good, the ugly, and the "well, that was a learning experience." Tell me three things with your photo: what cut you used, what flavor you ran, and one thing you'd change next time. I'll be in the comments giving feedback on as many as I can. Honestly, some of the best tips that have ever come out of this community started with somebody posting a batch and asking "why did it turn out like this?" Newer folks, post anyway. Nobody started out making perfect jerky, me included. My first few batches were basically beef shoe leather. Let's see 'em. Who's got a batch from this week?
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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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