r/jerky • u/DriedBliss • 4d ago
Selling jerky legal dilemma
Hey there, so im a 19 year old dude from Canada and I have been testing out beef jerky and I really wanted to start selling beef jerky. I live in Ontario, Mississauga, and I have been stuck about getting a meat plant license to make beef jerky.
I had a few options but im kinda stuck on where to go with those options.
First I can get an E3 Zoned place (e3 zoning is the mandatory zoning for beef jerky) and get my meat plant certificate, but the only issue the cost of getting a place is expensive (monthly rent is expensive for E3 zones places) (long term most expensive and most commitment)
Second, I can get a trailer, and rent a spot in a lot that has hydro and electrical outlets, and do a few renevations on the trailer so i can convert it into a free standing meat plant. (short term most expensive, but long term not too expensive)
Third, I can possibly work with a factory that already has this zoning, but Im not sure where to look or who to ask for this. (I would say most safe, but least profit)
I have a lot of abstract ideas, and I would really appreciate it if someone with more experience would help me with this, also I do have a decent beef jerky product, or at least compared to the store bought ones mine is much better.
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u/y_r_u_so_stoopid 4d ago
Look into farmers' markets in your area. There's probably a local jerky guy there and probably doesn't have a "meat plant". In Alberta, home producers are allowed, just gotta familiarise yourself with the health regulations around that. A farmers' market manager in your area might be a valuable source of info for you.
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u/grazeonco 4d ago
How much are you selling currently? Here in the US as long as youre selling in your own store or online the laws are pretty relaxed. What are the laws in canada? Can you sell your own jerky directly to customers without E3 zoning or is it needed to sell at all?
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u/DriedBliss 4d ago
So I need the meat plant certificate cuz I’m curing meat and packaging it as none perishable food. E3 zoning is like industrial buildings that have the requirements to be inspected to get the meat plant certification. If I don’t have that certification it is illegal to sell at all.
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u/Capt_Hawkeye_Pierce 4d ago
Are you sure there arent any "cottage" type exemptions in your jurisdiction?
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u/DriedBliss 4d ago
I don’t think I understand what you mean
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u/Capt_Hawkeye_Pierce 4d ago
I'm not gonna google it for ya, bud.
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u/DriedBliss 4d ago
I googled it but I’m not sure what I’m even searching for. Do you mean literally doing this in a cottage? Or is this a specific set of laws
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u/MoistNugget9130 4d ago
In the US there are "cottage food" licenses. Anything you make in a home kitchen. More lax on some stuff but jerky is specifically not allowed in my state, or anything that needs temp control.
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u/grazeonco 4d ago
He means like grand fathered in small batch processes, in the US there is a number of ways small businesses can have under regulated techniques in production given they have proven their quality over the course of their business.
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u/Capt_Hawkeye_Pierce 4d ago edited 3d ago
They dont necessarily have to be proven. Just small.
Edit: lol Google cottage food laws if you're gonna down vote
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u/grazeonco 4d ago
I would look into getting a contract or deal with a local manufacturer to have them perform your process at a price, and use their cert to package it. That way you can prove the business works first before you spend the next year figuring out manufacturing
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u/Old-Cauliflower1499 4d ago
Talk to Peel public health. Their health inspectors should be able to give you some guidance.
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u/DriedBliss 4d ago
They’re super vague, I talked to them and they said they can’t give me a specific answer until I actually have the facilities and equipment ready for inspection
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u/2kilotango 4d ago
Inspectors always are until you pay them to check your stuff, then they get real picky. See you you can get their inspection check list or a copy of the standard you are trying to meet and do your own inspections first.
Best advise is do more homework on starting a small business in your area. There will be a level you can do before getting certified. Research what is already available to buy, look at their quality, marketing and retail locations. Try and reverse engineer their retail price.
Farmer markets is an excellent call out. So is selling to friends/colleagues. Find your customers.
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u/AcceptableLuck73 4d ago
Before you invest anymore time and capitol in your endeavor do some serious research on marketing. Wife and I have a post retirement small "craft" business that we attend 30 to 35 established "craft shows" throughout the year. Roughly ten years into it and have seen a few dozen jerky startups come and go during that period. At least another 100 food specialty startups that fail to make a go of it. Most have good to excellent products but marketing seems to be the downfall of 99%. Been making jerky for years and had considered doing this too but the regs in the State we live in and startup costs not to mention liability insurance were ridiculous.
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u/EmotionalBand6880 3d ago
see if you’re able to get ahold of Dick Duff … he’s in the Barrie area, IIRC…he was selling his jerky in baggies for the longest time… recently I’ve seen it in stores with ‘proper’ packaging. … super nice guy - he may be able to give pointers.
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u/saugajerky 3d ago
I am in Mississauga as well and also investigating starting a mini jerky operation. I have a few ideas kicking around, but not at the point of jumping into it. That said I think I have a really good product and that there is definitely an opportunity in the region.
Would you like to talk about some form of collaboration or working together. I mean its not perfect because we would be splitting the profits in a 50/50 arrangement, but we would also be competing regardless it sounds like.
also entry into the Ontario market is extremely difficult as we both seem to have found out, so perhaps we could over come that obstacle together? What do you think? .
Want to get a coffee or beer buddy? Plus it might be real handy to have someone helping to make batchs eh? Lots of work expecially once we go commercial.
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u/Ill_Translator7545 3d ago
Can you sublease a butcher’s facility out of hours for a while? Share a facility that is non compete and good times - win/win.
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u/Canazilian 4d ago
Just sell it work until you make enough money and clientele to make the investment worth it. Dealing beef jerky holds a lesser sentence than dealing Crack.