Meet Veronica: The Heart and Hustle Behind Hunter Jaymes Meat
Veronica @verngully23 wears many hats—mom of 10 (call her the Professional Mom!), culinary student, cocktail enthusiast, and the passionate force behind Hunter Jaymes Meat. Her journey is one of creativity, resilience, and deep family roots. Veronica brings heart and flavor to everything she touches, from reviving her husband’s former business to shaping it into her own vision.
We loved getting to sit down with Veronica. She shared how her love for food and drinks has evolved, her lessons from balancing business and family, and how Klaris has elevated her creativity behind the bar. Veronica’s story is a reminder that success isn’t just about numbers—it’s about passion, connection, and staying true to what matters most.
Could you introduce yourself and share a little about your background?
“My name is Veronica. I’m a mom of 10 children. I love sports and old cars, and I’m actually going to culinary school. I’ve always had a connection with food, and cocktails kind of found their way into my life about four years ago. I’ve been self-taught in many ways, learning through videos and books, but I’m excited to gain formal training. Food and drinks intersect beautifully for me, and expanding my knowledge has always been something I love.”
How did Hunter Jaymes Meat begin, and how has it evolved into what it is today?
“It was actually my husband’s business before. His grandpa was a butcher, and he started the company around 2008. My husband is a hunter and liked the processing side of it and seeing the finished product. He stepped away in 2015, which is when we met. I fell in love with the company.
We sold it at one point, and after a non-compete agreement, I brought it back years later with my vision. My husband helps, but he doesn’t care to be too involved. We have different views on how it should look, so I’ve made it my own. I love the creative part, like coming up with new flavors and redesigning the logo. I also love the social aspect—going to farmer’s markets, meeting people, and forming genuine connections. I’ve made friends with customers, gone to dinner with them, and exchanged numbers. You can’t get that kind of relationship if your product sits on a grocery store shelf.”
How do you balance honoring the brand’s history while shaping it to reflect your vision?
“We use the same technique to make our jerky. We smoke it instead of dehydrating it. I switched from Jack Daniels barrels to a bourbon brand founded by a woman in Kentucky. The recipe is very old-school, with a 14-to-16-hour smoke process.
The logo pays homage to my husband and his grandpa while incorporating my brand. It’s a blend of tradition and creativity.”
How has your family influenced the way you run Hunter Jaymes Meat?
“We’re definitely a family brand. Some of my kids have worked for me. I pay them because I want them to understand the value of a dollar. My daughter started working at 15, and my son worked with me for a while but moved on, I can’t afford him anymore!
Seeing my kids learn customer service, sales, and how to interact with customers is great. Nowadays, many kids don’t have as much social interaction, giving them valuable experience. I also try to include my family in my social media. At first, I didn’t post pictures of myself, but now I include my face and my kids to show people who we are as a small business.”
How do you balance a large family, a business, and your creative passions?
“It’s tough. I’ve realized there isn’t always a perfect balance. If I give 100% to work, my family might suffer, and if I’m fully focused on my kids, work can take a hit. I’ve learned to reset my expectations of success. For me, it’s not about being in a grocery store or hitting specific sales numbers. It’s about connecting with customers at the farmer’s market and being fully present with my family when I’m not working. Work comes second to my kids, and I’m comfortable with that.”
How has being a crafter with Klaris elevated your creativity in making drinks and running your home bar?
“During COVID, I converted our pool table room into a home bar. I sold the pool table and started from scratch. About 95% of the items in my bar are thrifted. Using the Klaris machine has definitely elevated my cocktails. If you’re spending money on good liquor, you should have good ice. The machine allows me to level up and be more creative with my drinks. It’s already paid for itself with how much ice I use.”
What challenges have you faced as a small business owner, and how have you overcome them?
“Being a small business is hard because your margins aren’t as big as bigger companies. You can’t buy in bulk like Walmart and save money that way. One little turn can make or break your business.I seek advice from other small business owners. We share experiences and solutions, even if we’re in different industries. For example, I have a friend who sells tortillas, but we face similar challenges. Talking to others has been essential in keeping me going.”
Do you have any favorite jerky flavors or new recipes in the works?
“We recently launched a honey habanero flavor using honey from a local vendor. It’s become a huge hit, rivaling our maple habanero, which is usually our best seller.
I’m also working on goat jerky, which might be controversial for some people, but we’re excited to try it. We raise goats ourselves, which gives us control over the entire process, from what they eat to how they’re processed.”
What advice would you give to someone juggling multiple passions and responsibilities?
“Take time to be mindful. I’ve started meditating and reading self-help books. One book talked about how we’re as busy as we want to be, but it’s okay to take a step back and be in the moment. Taking 30 minutes to an hour for yourself isn’t unproductive but necessary."
