Quick Answer
Regulations for selling homemade jerky vary by country and state, but generally, you'll need to comply with food safety guidelines and potentially obtain licenses or permits.
Food Safety Guidelines
When selling homemade jerky, it’s essential to follow proper food safety procedures to avoid contamination and ensure consumer safety. This includes storing ingredients in sealed containers, using a clean and sanitized dehydrator, and handling jerky at a temperature below 40°F (4°C) during transportation and storage. Consider using a food thermometer to ensure the jerky reaches a safe internal temperature of 160°F (71°C).
Licenses and Permits
To sell homemade jerky, you may need to obtain licenses or permits from your local health department or agricultural office. In the United States, for example, the Food Safety Modernization Act (FSMA) requires food manufacturers, including those producing jerky, to register with the FDA and follow good manufacturing practices (GMPs). You’ll also need to comply with local zoning regulations and business licensing requirements. In California, for instance, you’ll need to obtain a food processor permit from the California Department of Food and Agriculture (CDFA).
Dehydrating and Packaging Techniques
When dehydrating jerky, use a temperature-controlled dehydrator set between 135°F (57°C) and 155°F (68°C) to prevent bacterial growth. Aim for a final moisture content of 10-15% to ensure a chewy texture. For packaging, use airtight containers, such as glass jars or Mylar bags, to maintain freshness and prevent contamination. Be sure to label your jerky with ingredients, nutritional information, and a “best by” date to comply with labeling regulations.
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