Jerky & Dried Meat

Why Jerky Is Heavily Restricted

Improperly dried meat can harbor E. coli O157:H7 and Salmonella even when it appears dry. The USDA requires that commercial jerky reach an internal temperature that eliminates pathogens — equipment and procedures that are beyond the scope of most home kitchens. Most state cottage food laws therefore explicitly exclude or implicitly prohibit meat products.

Where Jerky May Be Permitted

• North Dakota — one of the most permissive states; may permit some cured meat products. Confirm with the ND Department of Agriculture.
• Some states with very broad product lists may not explicitly prohibit all dried meat. Always confirm before selling.

Plant-Based Alternatives

Mushroom jerky, soy jerky, jackfruit jerky, and other plant-based alternatives avoid the meat restriction entirely. Many states permit these as shelf-stable non-meat products under cottage food law. If you want to offer a jerky-style product, plant-based jerky is your most legally straightforward option in most states.