For the past 20 years, with the help of my nieces, nephew, and the rest of my family, I’ve been making Jerky for friends and family. For the past 3 years I have been trying to turn this hobby in to a real business. Now it’s time to take it to the next level. But to do, I have to get USDA approved. With USDA approval, I’ll be able to sell across state lines, vastly expanding my customer base. This is where I need your help. The cost to submit just one of my eight custom recipes, and get it into full production, will be about $2,000.00. My plan is to raise enough money to submit two or three recipes at a time, so I’m asking for $5,000 to start. With the funds from this Kick Starter, and from jerky sales during this past Maker Fair Orlando, I’ll be able to get the ball rolling on 4 of my recipes. So please pray for me, and if you feel led, click the donate button to help me get Uncle Bo’s Jerky on a shelf near you.
Thank you and God Bless. ><>
About My Jerky:
Why does this jerky standout? Above all, it's about the flavor. It has a very unique umami flavor that complements the beef perfectly. To infuse the meat with this flavor, I use time honored marinating methods and cut it with the grain to create the classic jerky chew.
Check out some happy customer feedback from Facebook:
Where the Name “Uncle Bo’s Beef Jerky” Comes From:
Uncle Bo is short for Uncle Bo Bo. Growing up my mom called me Timbo, then my sister started calling me Bo. I started making jerky around the time my sister’s first child was born and all of her kids were literally teethed on my jerky. As they began to talk, they started calling me Uncle Bo Bo and would ask, “Do you have any jerky?” Soon my family and friends were all asking for “Uncle Bo Bo’s jerky” - and the name stuck .
How The Money Will Be Used:
In short, the money will be used for red tape and legal fees. To get each recipe into production, I will need $2,000. That’s a total of $16,000 to do all 8 flavors. Each one of my recipes has to be submitted for …
- Test batching (to insure product flavor and quality)
- Independent lab testing
- USDA approval
- Nutritional labeling
- Packaging approval
- Non-disclosure agreements
- Legal fees
- If we can hit $6000.00, Every Perk Level will get twice the JERKY!
- If we hit $8000.00, everyone who donated $100.00 or more will get an invitation to an Uncle Bo's Wing Party, during the big game on Feb. 4th, 2018. (party will be held in the central Fl. area)
- Certified as 100% natural
- Certified as gluten free
- Transition to 100% free range, grass fed beef
- Uncle Bo, aka Tim Benton- owner
- Treesa Benton – wife/mother/social media rep/helper
- Charity Walker- sister/social media rep/helper
- Adam Walker- brother/helper
- Cheyenne Walker- niece/helper
- Logan Walker- nephew/helper
- Angel Walker- niece/helper
- Samantha Walker - niece/helper
- Orlando Riviera - pastor/mentor
- Ian Cole - business mentor
- Christie Winkler - writer/editor
- Marc Percy - sound editing
- Rob Bialaszewski - music
- Trevor Kaufman - music
- Lee Deaver - artist
- Chris Plaisance - product promoter
- Blair Jackson – legal
- Stephen Jacob - legal
WARNING 3 minute video below.
The Uncle Bo's Story:
The below story is similar to what you will see in the attached video, with some addition thoughts and details :-)
About 20 years ago a close friend of the family gave us an "as seen on TV" dehydrator.
My first thought was, “YES!!! I get to make my own jerky!” So, using the recipe that came with the unit, I made my first batch, and it was terrible. It tasted worse than store bought! But, being a foodie who makes my own steak rubs, wing sauces, and other homemade specialties, I was certain I could make a decent jerky marinade.
So I set out to do just that. My first attempt was a good one, but I knew it could be better, so batch after batch after batch, I kept tweaking the recipe. After about six months, I had a very flavorful jerky with a unique umami flavor profile which is now known as Uncle Bo’s Original recipe. Using my original recipe as a base, I started to experiment by adding different types of chilies to give it a bit of heat, black pepper for that classic flavor, and honey and pineapple as an answer for of those looking for “teriyaki” flavored jerky.
No matter how much jerky I could make though, it was never enough. The one dehydrator I had could only make about a third of a pound at a time, and that took 12 to 16 hours. I just could not keep up with the demand, so after some research, I purchased a couple Nesco home dehydrators.
These units could do more in about half the time, but it still wasn’t enough - so I bought a couple more, and then another couple more. I ended up with six of the Nesco home dehydrators with seven trays each and was still unable to keep up with the demand. Even though I was only selling jerky to friends and family, they wanted more than I could make. So I knew I had to go even bigger. That’s when I searched and found the Excalibur commercial dehydrator.
With this I was able to make ten to twelve pounds of jerk at a time. I was finally able to make enough jerky to keep my family and friends stocked and even begin selling at local farmers’ markets. At this point I’m still working full-time at my day job, but with the help of my nieces, nephew, and the rest of my family, making about 40 pounds of jerky in my off hours during the week, was able to spend the weekends at the farmers markets selling it.
Unfortunately, I was getting exhausted, and now I had a pregnant wife who needed me. I had to find a way to either make more jerky in less time, or hire some one to make it for me, allowing me to dedicate more time to my growing family.
Then, in the middle of demonstrating the jerky-making process at a local science center, my dehydrator blew up! Yep, that’s right “poof.” This completely shut down my jerky production. I couldn’t afford a new machine, but with the help of my local maker community, we set out to rebuild my dehydrator.
During this rebuilding phase, I began looking for a co-packer/jerky manufacturer who would make my jerky for me using my recipes and procedures. I found one, and they are ready to take me on as a client. Not only will they make my jerky, but they can do it and sell it to me at the same price point it costs me to make it myself. A no-brainer, right?
On top of that, my jerky will be USDA approved, meaning I’d be able to sell across state lines, vastly expanding my customer base. Up to this point I have perfected eight custom recipes, created my own labels for packaging, established a local fan base, incorporated Uncle Bo’s Jerky as a LLC, registered all of my trade markings, and created a website.
Now I am ready to take my business to the next level. This is where I need your help. My plan is to raise enough money to submit two or three recipes at a time for USDA approval and production. So please pray for me and my family, and if you feel led, click the donate button to help me get Uncle Bo’s Jerky on a shelf near you.
Thank you and God bless. ><>
Risks and challenges
*Ingredients, processing procedures, nutritional information, and packaging all have to be submitted for government approval. If anything is not accepted, it will have to be tweaked and resubmitted. - The co-packer I have chosen are very familiar with this process and I will be working closely with them.
*My recipes mean a lot to me. Handing them over, even with a non-disclosure agreement (NDA), is a bit worrisome for me. However, I have flown to California and have met this company in person. Their story is very similar to mine and they seem like a trust-worthy group. Despite my concerns, I am excited about moving forward and sharing my jerky with a larger audience .Learn about accountability on Kickstarter
- (41 days)