When it comes to beef jerky, packaging matters just as much as the jerky itself. Whether you’re looking to start a new brand or update your existing packaging, custom printed beef jerky bags are essential for standing out. The right packaging ensures freshness, safety, and a professional appearance that attracts customers.
Custom printed beef jerky packaging helps preserve the product’s freshness and makes your brand stand out. With options like vacuum-sealed pouches1, you can ensure both quality and visual appeal.
But how do you package beef jerky at home, and why is it so expensive? In this article, we’ll dive into everything from packaging options to the shelf life of homemade jerky.
[Table of contents]- How do you package homemade beef jerky?
- Why is jerky so expensive?
- How long will homemade beef jerky last if vacuum-sealed?
- Why did my homemade beef jerky mold?
How do you package homemade beef jerky?
When packaging homemade beef jerky, your primary concern should be ensuring it stays fresh. There are several packaging options to choose from depending on how long you want your jerky to last.
Homemade beef jerky is typically packaged in vacuum-sealed pouches1 or airtight containers to lock in freshness and prevent contamination. These methods help preserve the taste and texture for longer.
Vacuum sealing is one of the best ways to package homemade jerky. It removes excess air, which is crucial for maintaining the jerky’s flavor, texture, and moisture level. Without air, bacteria and mold are less likely to develop, keeping the jerky fresh longer.
For longer shelf life, you can also opt for Mylar bags2 with oxygen absorbers. These bags block out light and air, which are the two primary factors that cause jerky to spoil. Mylar bags are commonly used for packaging jerky in commercial settings, as they offer both protection and the ability to print custom designs.
Lastly, if you’re looking for a more sustainable option, reusable silicone bags can be used for jerky storage. While not as air-tight as vacuum-sealed pouches, these bags are a good choice for smaller batches or short-term storage.
Why is jerky so expensive?
Jerky can be quite pricey, but the cost often reflects the quality and effort that goes into producing it. Several factors contribute to the overall price of beef jerky, from sourcing to production and packaging.
Jerky’s high cost is due to several factors, including the quality of meat, labor-intensive production process, and specialized packaging. High-quality beef and sustainable practices can also raise the price.
The primary reason beef jerky is expensive is due to the cost of the meat itself. Beef is a premium protein, and when it’s dried to make jerky, the final product represents only a fraction of the original weight. Typically, it takes about 2.5 pounds of raw beef to make 1 pound of jerky, which results in a higher price per pound.
Additionally, the drying process is time-consuming. Jerky production involves marinating the meat, then drying it for several hours or even days. This step requires specialized equipment and attention to detail to ensure the jerky is properly preserved without compromising flavor.
Packaging3 is another important factor. Custom printed packaging with high-quality materials like vacuum-sealed pouches, Mylar bags, or foil-lined options adds to the overall cost. These materials are necessary to keep the jerky fresh and attractive on store shelves, but they come with a price.
Finally, if you’re sourcing jerky from sustainable and ethical suppliers, that can also contribute to the higher cost. Grass-fed, hormone-free beef is typically more expensive than conventionally raised beef, and eco-friendly packaging adds further costs.
How long will homemade beef jerky last if vacuum-sealed?
Vacuum sealing is one of the most effective ways to extend the shelf life of your homemade jerky. But just how long can you expect it to last once sealed?
Vacuum-sealed beef jerky can last anywhere from 6 months to a year if stored properly in a cool, dry place. The key is to eliminate air, which speeds up spoilage.
Vacuum-sealing your jerky is an excellent method for extending its shelf life. When properly vacuum-sealed, jerky can last up to 12 months in optimal conditions. However, the storage environment is crucial. Keeping vacuum-sealed jerky in a cool, dry place, away from direct sunlight, ensures that it remains safe to eat for longer periods.
In addition to vacuum sealing, using oxygen absorbers4 inside the pouch can further extend the shelf life. These absorbers help remove any residual oxygen left in the bag, which prevents mold growth and keeps the jerky from becoming stale. With this added protection, vacuum-sealed jerky can last up to a year, or sometimes even longer.
It’s important to remember that once the seal is broken, the jerky’s shelf life dramatically decreases. After opening, jerky should be consumed within a few weeks for the best flavor and safety. Keeping it in the fridge or freezer can further extend its life after opening.
Why did my homemade beef jerky mold?
Moldy jerky is the last thing anyone wants to deal with, especially when you’ve spent time making it yourself. If your homemade jerky developed mold, understanding the cause is key to preventing it next time.
Mold growth on beef jerky typically occurs due to insufficient drying, improper sealing, or exposure to moisture. Ensuring proper dehydration and airtight packaging can prevent mold from forming.
Mold is caused by moisture, which can develop in jerky when it isn’t dried properly or sealed in an airtight package. One of the most common reasons for mold is under-drying the meat. When jerky isn’t dried long enough, it retains too much moisture, which encourages mold and bacteria to grow.
Another potential cause is improper sealing. If there is any air left in the packaging after vacuum sealing or if the seal is compromised, moisture from the air can seep in and create the perfect environment for mold. Using oxygen absorbers4 or sealing the jerky with high-quality vacuum bags can mitigate this risk.
Sometimes, mold can form even if the jerky is properly sealed, especially if it’s exposed to humid or fluctuating temperatures. For best results, store jerky in a cool, dry place and away from sources of humidity like kitchens or bathrooms. A cool, dark pantry or even a dedicated storage container in the fridge or freezer is ideal.
Conclusion
Proper packaging and preservation techniques are essential to ensure the freshness and quality of beef jerky. From vacuum-sealing to using high-quality custom bags, understanding these methods will help you keep your jerky safe and shelf-stable. Whether you’re making jerky at home or sourcing it from a manufacturer, using the right packaging can make all the difference in delivering a premium product to your customers.
Footnotes:
Vacuum-sealed pouches help preserve the freshness of beef jerky by removing air, which slows down the spoilage process. This ensures that the jerky stays fresh for longer and maintains its taste and texture. ↩ ↩
Mylar bags are made of a strong polyester film and used in commercial jerky packaging to block out air and light. They are ideal for preserving the jerky’s flavor and extending its shelf life. ↩
Packaging adds significant value to jerky, as high-quality materials like Mylar or vacuum-sealed pouches help maintain freshness and appeal on store shelves, but they increase the overall cost. ↩
Oxygen absorbers are small packets that help eliminate oxygen in vacuum-sealed bags. These absorbers prevent mold growth and help extend the shelf life of jerky by keeping the product fresh and safe to consume. ↩ ↩