Founder FAQ
Questions founders ask a jerky consultant
Plain answers to the things that keep founders up at night. If your question isn’t here, the answer is probably “it depends” — so email Zach.
I’ve never made jerky commercially. Is that okay?
Yes. Founders starting from scratch are a big part of who we work with. The process starts at concept and formulation and walks through all nine stages to a production launch.
Do I need my own plant to start a jerky or meat stick brand?
No. Many founders work with a co-packer or co-manufacturer. Zach takes clients all the way through the co-manufacturing process and can act as your operations agent with the co-man.
How long does it take to go from idea to product on the shelf?
6R has taken product concepts to a commercial product in about 90 days — the absolute minimum, not typical. A lot of variables go into it: your product, your plant or co-man, and the work itself. Email us about your project and we can talk about what affects your timeline.
How much does it cost?
There’s no pricing on this site because every project is different. Every project is scoped individually — email us and we can talk it through.
We already produce. Can you help with just one problem?
Yes. Existing producers usually start at whichever of the nine stages is giving them trouble — formulation, scale-up, line setup, or something else.
Can you help fix a product that isn’t working?
Yes. Product troubleshooting is one of our core pillars, and it’s often where existing producers come in — texture, bind, casing issues, color, flavor drift, salting out, inconsistency, yield, appearance, or shelf-life concerns. Every product is different, so issues are handled case by case, on site or remotely. Email [email protected] with what you’re seeing.
Can we test before we commit to full production?
Yes. Zach runs pilot runs to help you see where the formula and the process disagree before you commit to full production.
Will you come to our facility?
Yes. Zach sets up lines on site and also advises remotely. 6R serves North America — the US, Canada, and Mexico — and Zach travels.
What about food safety and shelf stability?
Those topics are handled case by case, because every product and process is different. Email us about yours.
Will you keep my recipe private?
We don’t publish client names, plants, or formulas. If you have specific confidentiality needs, raise them in your first email.
How do I get started?
Email [email protected] with a short description of your product and your problem. Zach replies, then you talk on the phone.