Woodpigeon jerky
- Thread starter mick91
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There's a bit of a business idea there Mick... I bet that jerky is delicious and there is a massive growth in commercial jerky at the moment. More and more people are buying it in the supermarkets, and the range of types and flavours are seemingly increasing far more rapidly than any other food type.
dewi: that's a fact. I don't pay much attention to the culinary efforts of my friends and neighbors.
One local guy let go last year that he's making bison jerky to sell at $50.00/lb on the internet.
Cheap Bison burger and the cure and seasoning that anybody can buy from Cabela's.
I make some for myself & family but that's it.
Mick91 ought to consider at least bartering.
How 'bout, I send you 500g bison jerky in trade????
One local guy let go last year that he's making bison jerky to sell at $50.00/lb on the internet.
Cheap Bison burger and the cure and seasoning that anybody can buy from Cabela's.
I make some for myself & family but that's it.
Mick91 ought to consider at least bartering.
How 'bout, I send you 500g bison jerky in trade????
Aye I daresay there would be. Not sure about the legality of selling wild quarry though and id have to register and all that jazz. Plus not eating it would be hard lol
Oh I'm always open for barter
not sure if it would get through customs though with all the legislation around raw meats etc
Bizarrely it is not complicated at all. If you shoot the game yourself, prepare it yourself and sell it to the consumer, you are just required to register yourself as a food business with your local authority. There are a couple of EU regulations that apply as well, but nothing to stop you turning your game into jerky and selling it.... its more about food hygiene which is relatively simple. Obviously there is a labelling issue, but again, as long as you read and understand what is required and match it, shouldn't be too complicated.
The problem will arise if you do not shoot the game yourself and you're trading in carcasses with a third party. You're then subject to the FSAOG and you're going to need a vet. Sounds weird, but just to comply with tracing where the carcass has come from. Shouldn't apply to you at all though.
I'm doing a food hygiene certificate soon, only so I can do a favour for an old friend this coming summer, but I can let you know how it goes and whats involved if you're interested.
Looks good Mick, I did spend a brief moment wondering how you measured 0.2 of a tbsp. I need to go back to persuading the missus we've got room for a dehydrator.
Haha. Sorry should have been clearer the . was to indicate a new line its 2tbsp
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They must have been terrified bless them lolAs long as you're not doing it near a path... at night... that is full of foreign students... shouldn't be a problem
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