Blair Swiler basically dropped dead on the putting green of a public golf course in Minnesota seven years ago. What started as homemade snacks in Ziploc bags has grown into a business that has projected retail sales of $100 million for 2017 and an ever-expanding product line found in more than 800 golf clubs. From dried meat?’” says Swiler, who first started making jerky with his father as a youth. “We were making jerky, working on the golf course and the other part was selling jerky -- sending out samples to all kinds of golf courses. Since 2011, Chef’s Cut has sold more than 15 million bags of jerky and one million of those have been on golf courses.

Source: Forbes June 12, 2017 09:56 UTC