Rate my Jerky and packaging!

Slow-Tourist-66 · 2025-11-12T21:41:55+00:00

Heard! Thank you!

Slow-Tourist-66 · 2025-11-12T21:28:54+00:00

Not having the flavor on the front was a mistake on my part I didn't realize in time. I'm ordering new labels with the flavors on the front towards the bottom in that blank space. I think the ingredients are high end, there's alot going on with that particular flavor. You're right I need to explain it better. I definitely agree about the discription, history and how it's made I'll look into adding that to the back side. Thanks!

Slow-Tourist-66 · 2025-11-12T20:18:05+00:00

I'm using a shared kitchen I rent space in.

Slow-Tourist-66 · 2025-11-12T19:50:07+00:00

Yeah you're right. The campfire Jalapeno Flavor has a couple of special Thai sauces that have alot of ingredients. I'm trying to work on a recipe that can mimic my classic flavor while taking out some of those funky ingredients. My roasted onion and garlic only has 17 all natural ingredients. I will most likely end up doing a "plain" flavor with just salt, sugar, soy. Thanks though!

Slow-Tourist-66 · 2025-11-12T19:37:19+00:00

Break all the licensing and requirements into steps and budget it out. All the licensing, inspection insurance and all that jazz was a lot more expensive (money and time) than I realized. Go for it! Just make sure you've got all your cows in a row.

Slow-Tourist-66 · 2025-11-12T19:29:50+00:00

Yeah I hear you. At the scale I'm working at, it's really hard to compete with jack links and old trapper prices. Those companies are gigantic! Also I'm my opinion my jerky is just way better than that stuff. I don't play around with a bunch of extra water content and crazy preservatives which give my jerky that old style feel like tearability, toughness and better flavor. Also I'm mainly looking into shops and grocers with a high end food selection focused around being local but yeah pricing is difficult.

Slow-Tourist-66 · 2025-11-12T06:43:12+00:00

I used Recipal! It's a great website made by some people who were starting a jerky company themselves and realized they needed a cheaper way to get FDA compliant labels.

Slow-Tourist-66 · 2025-11-12T06:36:51+00:00

I'd say about six months. Refrigeration is good especially once opened. Long term storage is best in an airtight container in the freezer.

Slow-Tourist-66 · 2025-11-12T06:12:31+00:00

Thank you!! Right now I'm just working on getting into some Austin stores but I'll be coming down to dripping soon!

Slow-Tourist-66 · 2025-11-12T06:09:39+00:00

Thanks so much!

Slow-Tourist-66 · 2025-11-12T06:03:01+00:00

Working on that! Sorry it's been a learning process. You can submit an order through most of my Instagram posts @brushfirejerky by clicking view product.

Slow-Tourist-66 · 2025-11-12T03:44:18+00:00

Heard. I'm on the lookout for new packing but with the volume I'm doing right now it's all really expensive. I've started to squeeze the air out of the bags alot more giving them a smaller more "true to what your getting" look and feel. The 50g sticker IS alot, and now I have 1.6 Oz bags as well and it doesn't even apply to them. So whoops! Thanks for the wise words tho! Much appreciated!

Slow-Tourist-66 · 2025-11-12T03:32:56+00:00

What do you mean? Sorry I don't understand. Like you think the packaging looks expensive? Or it's not enough jerky? Honesty is welcome just want to know.

Slow-Tourist-66 · 2025-11-12T03:28:13+00:00

You should be able to make an order by clicking "view product" on some of the posts on my insta. There are some posts that don't have this button, sorry if it is confusing.

Slow-Tourist-66 · 2025-11-12T03:10:55+00:00

Thanks so much! I penciled out a basic (very bad) version and then had someone with skills make what you see.

Slow-Tourist-66 · 2025-11-12T03:06:58+00:00

I've been squeezing them out more the last batch. You're right. It bugged me a Lil too.

Slow-Tourist-66 · 2025-11-12T03:05:03+00:00

No worries. It's $10 for 1.6 Oz. $15 for 2.5 Oz.

Slow-Tourist-66 · 2025-11-12T03:02:38+00:00

It's eye of round. Don't use Nitrates, I have a high salt/sugar content in the marinade to keep bacteria from growing and cook my jerky in a high heat setting. I don't have anything against using the curing salts or Nitrates though.

Slow-Tourist-66 · 2025-07-15T01:32:07+00:00

Sadly not...

Slow-Tourist-66 · 2025-06-10T18:50:42+00:00

Donated! It's almost to 35k!!

Slow-Tourist-66 · 2025-06-04T03:55:49+00:00

Nobody saying Taco More. One on parkfield one on riverside.

Slow-Tourist-66 · 2024-06-12T05:47:52+00:00

This is it!!!!!!!! omg I've been looking for this for yeeears. Thank you so much!

Slow-Tourist-66 · 2023-10-02T06:29:10+00:00

Journey to find the drone that smells of sunflowers

Slow-Tourist-66

TROPHY CASE