Ok..happened to sell out the latest batch of jerky on the first beer joint stop sales effort today. One nice young customer say him and his parents have a bbq restaraunt which I have swore to give a try. He say he will peddle the jerky at his place but he say it takes a nutritional lable about how much sugar..salt..fat calories etc. Does anybody know about that kinda stuff and or starting with the raw ingredients how to do the math? Thanks.