Homemade vs Store-Bought Jerky: Is Making Your Own Actually Worth It?
After 400+ batches over eight years, I can tell you straight: making your own jerky costs about 40-60% less per pound than premium store-bought, tastes better, and gives you complete control over ingredients—but it requires an upfront equipment investment and about 8-12 hours of hands-on and passive time per batch. If you eat jerky regularly (more than 2-3 bags per month), you’ll break even within 6-8 batches and never look back.
About Sam
Home Jerky Maker · 8 Years, 400+ Batches
Dad of 3 from outside Milwaukee. Eight years ago my wife bought me a food dehydrator for Christmas. I’ve been running a part-time jerky lab in my garage ever since — 400+ documented batches, every marinade variation imaginable. Real talk, no food-blogger fluff. Read more →