USDA requirements for JERKY

Jbowie · 02-01-2021, 03:12 PM

I have made smoked beef jerky for several years for personal and family friends. I m considering stepping it up to some retail. A USDA Publication I have says to cook meat in oven to 160f then dry it with method of choice. In my case my choice is smoking.

My concern USDA says to maintain Humidity in the oven at 90% during cooking process. There is also terminology of maintaining (water activity of 85). How is a poor boy to do this with limited equipment.

I hope I am posting in correct category.

thirdeye · 02-01-2021, 03:47 PM

We have a state act called the "Wyoming Food Freedom Act" which allows certain foods to be made in a home kitchen without inspection. The sale of certain things can take place at a farmers market, a ranch, a private home or delivered.... but the sale is limited to one person for their use. Not to be re-sold or sold to a restaurant for them to sell to their customers. As weird as it sounds, beef jerky is not on the approved list. Maybe contact the state of Texas and see if anything like this is available.

A couple of friends looked into a jerky business for pretty much 100% online sales, this article might help with some ideas.

http://jerkyingredients.com/starting-a-business/

ynotfehc · 02-02-2021, 04:58 PM

Talk with your state's Department of Agriculture. I haven't played with the USDA, but from what I've heard, I don't really want to.

02-01-2021, 03:12 PM	#1
Jbowie Full Fledged Farker Join Date: 02-24-14 Location: Tomball, Texas Name/Nickname : Joe Bowie	USDA requirements for JERKY I have made smoked beef jerky for several years for personal and family friends. I m considering stepping it up to some retail. A USDA Publication I have says to cook meat in oven to 160f then dry it with method of choice. In my case my choice is smoking. My concern USDA says to maintain Humidity in the oven at 90% during cooking process. There is also terminology of maintaining (water activity of 85). How is a poor boy to do this with limited equipment. I hope I am posting in correct category. __________________ Home built BBQ kitchen on wheels WSM 22.5 with a bunch of Mods

02-01-2021, 03:47 PM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	We have a state act called the "Wyoming Food Freedom Act" which allows certain foods to be made in a home kitchen without inspection. The sale of certain things can take place at a farmers market, a ranch, a private home or delivered.... but the sale is limited to one person for their use. Not to be re-sold or sold to a restaurant for them to sell to their customers. As weird as it sounds, beef jerky is not on the approved list. Maybe contact the state of Texas and see if anything like this is available. A couple of friends looked into a jerky business for pretty much 100% online sales, this article might help with some ideas. http://jerkyingredients.com/starting-a-business/ __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-02-2021, 04:58 PM	#3
ynotfehc Full Fledged Farker Join Date: 07-03-13 Location: St Paul, MN	Talk with your state's Department of Agriculture. I haven't played with the USDA, but from what I've heard, I don't really want to.