CONTRACT PACKAGING

What makes Katie’s Jerky the best?

Do you LOVE homemade jerky but you’re disappointed with the typical carry out selection? Katie’s original recipe, quality standards, and process has not changed from the way it all started over 21 years ago!

What if I want to use my own meat or meat that I source?

If the meat was butchered and processed in a federally licensed meat processing plant, and can be shipped directly to us, unadulterated, we should be able to use it.

Can you make jerky using someone else’s recipe?

Yes! We do this on a regular basis! We will sign a confidentiality agreement with you so you will feel comfortable sharing. We may have to make adjustments due to ingredient variations, but we test it multiple times, as needed, to ensure that the final product meets your requirements.

What if my recipe has gluten in it?

We will do our best to revise your recipe using gluten free alternatives. Generally this is a very simple adjustment with little, if any, noticeable change.

Why does Katie’s vacuum pack the jerky?

Do you LOVE homemade jerky but you’re disappointed with the typical carry out selection? Katie’s original recipe, quality standards, and process has not changed from the way it all started over 21 years ago!

What packing options are available to me?

You will decide what kind of packaging you would prefer.  We can vacuum pack one ounce to two pound packages.  Our in house packaging options are always available to you and will yield the best pricing, quality and convenience:

  • 6”x10” 4 mil, zipper bag, hang hole (Recommended)
  • 5”x7” 3 mil, no zipper or hang hole
  • 7”x9” 3 mil, no zipper or hang hole

You may choose other options:

  • Product weight/bag
  • Bag dimensions
  • Plastic thickness
  • Zipper bag options
What if I do not have a label designer or a label printer?

We have an amazing in-house graphic designer that can help for a small additional fee.

The majority of our customers combine their label printing with ours in order to take advantage of volume discounts in lieu of placing a small individual order at much higher prices.The printing company we use does a phenomenal job.The print is very clear and the labels do not fall off as they do with many other printing companies.

You may choose your own designer and/or printer.We offer these services as a convenience.

What do I need to put on my approved label design?

Proper Labeling is required.  All labels have minimum design requirements:

  • Product Name
  • List of ingredients in descending amounts with all allergens properly declared (we provide this)
  • USDA inspection legend (we provide this)
  • Manufacturing information (manufactured for, prepared for, etc.)
  • Final packaging weight as agreed upon.
  • Nutrition Facts (we provide this)

Katie’s Snack Foods reserves the right to approve or require changes in order to meet USDA Guidelines.

How is jerky that is made without added Nitrites safe to eat?

We use the cook process to kill harmful bacteria so that the extra chemicals aren’t needed.  We make sure it is dry enough (but not too dry!) to prevent mold.  Finally, we vacuum seal the bags and add oxygen absorbers so it will be as fresh as the day we pack it!

We do not use any preservatives in any of the products we produce.

What about Katie’s beef?

The meat we use is always fresh! It’s trimmed so our jerky is 97% fat free. It’s USDA Choice grade beef which is the same quality you would serve up for dinner to your most honored guests! It’s cut with precision so that the slices are consistent, not too thick and not too thin. This allows the jerky to be perfectly tender with the right amount of moisture to hold in the natural beef flavor amidst all of the other seasonings.

What is the shelf life of Katie’s jerky?

The shelf life of this product will vary depending on the recipe, but is typically one year when stored properly in a cool, dark place.Refrigeration is not required.

Does jerky mold and how dangerous is it?

Mold comes from a different source.Since we don’t use chemical preservatives, mold is possible.Vacuum packing, using oxygen absorbents, and proper storage conditions reduce the possibility of mold significantly. It is very important that you store your product in a cool and dark place. It does not need to be refrigerated.