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!
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.
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.
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.
Vacuum packaging removes all of the air from the bag and keeps it fresh. We don’t back fill with gasses or add artificial preservatives! Take a few bites, zip up the bag, and stash it for later! The protein will help you feel full while the low fat and calories makes it guilt free!
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
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.
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.
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.
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.
The most dangerous bacteria found in meat products is killed during our cook cycle.
Mold comes from a different source. Since we don’t use chemical preservatives, mold is possible. Vacuum packing, using oxygen absorbers, 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.
You will need to provide these instructions to your customers and consumers. You will also want to pay close attention to product rotation.