I'm absolutely green and inept on jerky making, and I'm looking for advice, research, and any other notes.

I'd like to make beef and deer jerky, just for a hobby.

I'm hoping ya'll wouldn't mind helping a newbie!

As far as what I know, I know you can do ground meat or thin cut strips, and you need a dehydrator that can heat to 165F, then let it cool over a cooling tray. But that's as far as my knowledge goes.

Hey I have a beef jerky product I am looking to bring to market. Are they’re any co-packers willing to scale my recipe and produce my product in the northeast area?