V4V? Once again, you're talking over my head. I'm a simple old gal who is taking advantage of the fact that I can get meat from down the street at below market prices to profit on making a treat for people, and it helped me get through the pandemic quite well, while enjoying the process of making something by hand for people who enjoy it. If the butcher's prices ever change to the point that I can no longer handle or they do something to piss me off, I'll quit and do something else. It's not my life.

PS - I did consider what was in the market, but didn't give you my thought process: When I used to buy jerky in stores, it was about $4-6 per 3 oz pack and I've been selling mine by the 2-pack at $12/pack and haven't increased my prices since 2019 because the profit margin is still great.

I started making this stuff because of the low sugar aspect as previously mentioned, and since I'm diabetic and I like to eat a whole 2-3 oz jerky at a time, and the stuff in the stores would make that about 20 g carbs per pack, whereas mine is more like 1 g carbs per pack. It's also not really comparable to others as it's a unique product that's made by mixing lean ground meat with spice blend paste (each flavor created by me), then rolled thinly by hand between parchment sheets, then each sheet is dehydrated after scoring into strips and the meat never touches the dehydrator trays, and packaged into BPA-free 2 mil vacuum sealed bags for extended shelf life. I can't explain the taste/texture except that it's kind of like a much drier fruit leather except a bit more chewy and slightly thicker, and made with ground meat.