You can find my handcrafted low- sugar jerky made to order in small batches from ground meats (beef, elk, bison) + clean ingredients, and buy with sats (priced in USD and including shipping) at my Shopstr page below
Link: tny.lv/mailboxmeattreats
Discussion
Do you have a food handler license?
No, sorry.
It doesn't make a difference to me, I was just curious if that was something you were doing. I know in my neck of the woods you need to get like a "cottage license" or something to sell on Facebook, but I don't know how that applies elsewhere. But also fuck the police and what not
Fuck the state altogether
Thank you for adding the link. I could have sworn I did, maybe it didn't work: https://tny.lv/mailboxmeattreats
Probably prohibitively expensive, but if you buy a ribeye or strip steak and cut it thin and put it in a dehydrater overnight with a little salt and pepper, it’s ridiculously good. Like 40lbs of steaks won’t last a week in our family.
What does that have to do with my jerky?
It’s yummy and might be a product base you could sell.
Oh, I misunderstood.
I make jerky out of ground meats because that's what is economical and available right in my neighborhood, from the meat counter at a cash only operation I can walk to. so I like to give them a my business. When I buy their steaks, I just keep it for myself lol since I'm carnivore.
This is a unique product and I don't intend on changing it up much. Although I did buy some eye of round small roasts I can slice thinly and make crunchy meat chips, they're still in my freezer until I can afford to buy one of those manual frozen slicers people use to make shabu shabu meat for hot pot and bulgogi.
Be careful with a slicer…I see a fair number of radiographs looking for foreign body after hand vs. meat slicer accidents. We use a cheap knife (which is so cheap you gotta sharpen it constantly…it’s an 11° knife, not a 17°), but it takes a while…but it is easy to clean.