Custom Jerky Bags
Custom jerky bags from 100 — resealable stand-up pouches in foil or clear barrier film for beef, turkey and plant-based jerky, with a zipper, tear notch and room for an oxygen absorber.
Dried meat keeps for months only if the air stays out
- Film
- Foil laminate, metallized film or clear high-barrier film; food-safe inner layer
- Formats
- Stand-up pouch with zipper, flat pouch, pouch with window
- Features
- Press-to-close zipper, tear notch, hang hole, bottom gusset
Order online
Order jerky bags
Starting from $0.75 per unit
Printed to your artwork or plain, sold in runs of 100 up to 5,000 units per product online. Freight to the US, UK, Canada and Australia is inside the price.
How an online order runs
- Add the units you needThen check out with your delivery address. Add other products to the same order on the way.
- A digital proof comes backLaid on the dieline, before anything prints. Change it as often as you need.
- Pay once you approve itPay by PayPal invoice or bank transfer after you approve your digital proof, or cash on delivery in the US and Canada.
- We make it and ship it deliveredYour delivery date is confirmed with the proof, against the spec and your fill date. Freight and customs are handled on the way to you.
Another size, board or finish, or more than 5,000 units? Send the spec for a price instead. Freight by market and our terms cover delivery and remakes.
Get a price for Jerky Bags
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- Free dielineThe flat drawing comes with the quote, before you commit.
- Proof before pressNothing is printed until you have seen it laid on the dieline.
- Die kept for reordersTooling is paid once. Every reorder skips straight to press.
- Quoted in four marketsUS, UK, Canada and Australia, in the delivery currency.
Oxygen, moisture and light, one barrier at a time
Most jerky makers add an oxygen absorber sachet before sealing. The bag has to be a real barrier for that to work, or the absorber is used up by air coming through the film.
| Foil laminate | Blocks oxygen, moisture and light; the longest shelf life |
|---|---|
| Metallized film | Good oxygen and moisture barrier, lighter and cheaper than foil |
| Clear high-barrier film | Shows the meat; less light protection, so shorter on a bright shelf |
| Foil with a window | Foil body for protection, a small clear panel to see the strips |
The zipper is part of the shelf life
Few people eat a whole bag at once, so the jerky lives on in the bag after it is opened. A press-to-close zipper that seals along its full width keeps the second half from drying hard. The tear notch sits above the zipper, so the factory heat seal is torn off and the zipper takes over. Our explanation of barrier films and seals covers why a weak zipper undoes a good film.
Sizes by weight, not by bag dimensions
- 1 to 1.5 oz: single-serve and gas station sizes, often a flat pouch.
- 2.5 to 3.25 oz: the common retail stand-up bag.
- 4 to 8 oz: bigger family and value bags.
- 1 lb and up: bulk and food service bags with a wide gusset.
Jerky is bulky for its weight, so we size from a filled sample. Two bags of the same weight can need very different heights.
Labeling a meat snack
A jerky bag carries more required text than most snack bags: the nutrition panel, ingredients, allergens, net weight, storage advice after opening, and for meat products the plant or inspection mark your regulator requires. We leave a clear area on the back for all of it, and keep the front for the flavor and the brand. A plant-based jerky has the same panel without the inspection mark.
Hang holes, gussets and the shelf
Jerky sells from peg hooks by the register as much as from shelves. A round or sombrero hang hole above the seal lets the same bag do both. A bottom gusset lets the bag stand in a display box. Lighter single-serve bags often go flat with a hang hole only. The standard stand-up pouch range shows the other gusset styles.
Jerky Bags — specification
The rows that are specific to this build first, then what applies to every job we run. Anything not listed is a question, not a limit — send the brief.
This build
- Film
- Foil laminate, metallized film or clear high-barrier film; food-safe inner layer
- Formats
- Stand-up pouch with zipper, flat pouch, pouch with window
- Features
- Press-to-close zipper, tear notch, hang hole, bottom gusset
- Fill sizes
- 1 oz to 1 lb and up, sized from a filled sample
- Full color, matte or gloss, spot gloss on matte
- Minimum
- 100 bags per design
On every job
- Print process
- Flexo in one to six colors, printed on the outer face only and before any lining goes on.
- Color
- Food-safe inks throughout. Kraft mutes color; a white board or liner is needed for anything photographic.
- Tolerance
- Cutting plus or minus 1 mm, and fit confirmed by filling a plain sample from your own kitchen or line.
- Tooling
- A cutting die per size, kept. Molded pulp needs a tool per shape, which is a longer lead and a larger one-off.
- Food contact
- Every board food-contact grade, with grease resistance built into the sheet and never a PFAS treatment.
- Sustainability
- Aqueous linings and unlined boards repulp with ordinary paper. PE-lined cups need cup collection, and we say which you have.
- Artwork
- Vector PDF or AI, 3 mm bleed, 4 mm safe area, fonts outlined. We check every file and send a proof before press.
- Dieline
- Supplied free with the quote, before you commit. Yours whether or not you order.
- Sample
- A plain unprinted sample at the finished size on request, for fit and construction.
- Reorders
- Skip the tooling and go straight to press at a lower unit price.
- Lead time
- Quoted with the price against your fill date rather than promised before we have seen the spec.
- Markets
- United States, United Kingdom, Canada, Australia — priced in the delivery currency, freight included.
Boards and films we build jerky bags on
Food packaging is chosen for what the food does to it: grease, steam, heat and time. Every board here is food-contact grade, and none of them uses a PFAS treatment for grease resistance.
Food-grade virgin board
Bleached board made for direct food contact. Clean, bright, no recycled fiber and no mineral-oil risk from recovered paper.
14–24ptGrease-resistant board
Resistance built into the sheet rather than sprayed on. Holds fries, pastry and butter without darkening. PFAS-free.
16–24ptPE-lined cupstock
Board with a polyethylene film for hot and cold liquid. Microwave-safe for reheating; recycled only where cup collection exists.
260–350gsmAqueous-lined cupstock
A water-based lining instead of PE. Repulpable in ordinary paper recycling in more places, and compostable; a slightly shorter hold time.
260–320gsmGreaseproof and glassine
Dense, calendered paper that resists fat through the fiber. Wraps, liners and interleaves; breathable, so pastry stays crisp.
30–55gsmFood-grade corrugated
E and B flute with a food-contact liner, vented where steam has to leave. Pizza, catering and anything hot and heavy.
E and B fluteMolded pulp and bagasse
Fiber pressed into a shape. Holds heat, resists grease with no lining, composts, and takes only an embossed or one-color mark.
Molded to shapeRecycled board
Post-consumer fiber. Used for outers, sleeves and anything that does not touch food directly — not for direct contact.
Non-contact onlyNot sure which? Say what goes in it and where it is sold — the material follows from that. Our notes on recycled, recyclable and compostable cover which claims each stock can honestly carry.
- 01
Send what you have
A dimension, a photograph beside a ruler, or the product itself. No technical drawing needed — that part is ours.
- 02
We quote and draw
A price, a dieline and a date come back together. If a different build would suit the product better, that is in the reply too.
- 03
Approve the dieline
The flat drawing is yours to check: which panel is the front, where the folds fall, how deep the cavity really is.
- 04
Artwork on the dieline
You place your design on the flat we sent, or we place it for you, and you see a proof before anything goes to press.
- 05
A sample if you want one
A plain unprinted sample at the finished size shows fit and construction — the things a drawing cannot.
- 06
Cut, printed, shipped
The die is cut once and kept, so every reorder skips the tooling and goes straight to press at a lower unit price.
Format
Vector PDF or AI where possible. Raster artwork at 300dpi at final size, in CMYK.
Bleed
3 mm past every trim line, so a fraction of drift on the cutter never leaves a white edge.
Safe area
Keep type and anything important 4 mm inside the cut and away from every fold.
Color
Convert to CMYK before sending. Uncoated stock prints lighter; a spot color is the only exact match.
Fonts
Outline them or supply the files. A missing font substitutes silently and the proof will not match.
Barcodes
On a light, matte, unvarnished patch with the quiet zone clear — a code on gloss fails the scanner.
Not set up that way? Send it anyway — fixing a file is a short conversation, and we check every one before press. Our guide to preparing print files covers each point.
Food finishes are limited by what may touch food, and that is the point.
Food-safe inks
Printed on the outer face only. Every food pack we make uses them, laminated or not.
Uncoated kraft
No coating at all. Breathable, so pastry stays crisp, and it takes one or two colors.
Aqueous varnish
Scuff resistance without a plastic film, so the pack still repulps.
Molded emboss
A logo pressed into pulp or bagasse. No ink, nothing to rub off, and it survives grease.
Grease-resistant face
Not a finish you can see. It is in the sheet, it is PFAS-free, and it is why the print stays clean.
Matte lamination
Available on outers and sleeves that never touch food — a cake box lid, a carrier, a gift sleeve.
Not sure which suits the shelf it sells from? Say where the product is sold and we suggest one — our notes on specialty finishes show them on real boxes.
Sizing food packaging around a portion, hot: jerky bags
Food is sized by serving, not by dimensions, and it is served hot, heaped and in a hurry. Send us the portion — or better, the box you use now with the food in it — and we size to how it is actually filled.
- Portion, heaped
- Fries, popcorn and salad are served above the rim. A box sized to a level fill looks mean and spills in a bag.
- Lid clearance
- Enough that a loaded burger or a topped cake does not touch the lid. This is the single most common complaint about a food box.
- Venting
- Hot food steams. Vents in the lid keep pastry and fries crisp; a sealed box is right only for cold food.
- Grease path
- Where the fat sits decides the board. Say if the food is fried, buttered or sauced, and whether it is held for minutes or an hour.
- Stacking in a bag
- Delivery boxes are stacked five high on a bike. The lid has to hold the box above it off the food below.
- Sample fill
- A plain box filled from your kitchen settles the size in one try, and we send one before the run.
Not sure your numbers are right? Send the product dimensions rather than the box dimensions and we work the box out — the full method is in our guide to measuring for a box.
Interactive · five steps · no sign-up
Build your Jerky Bags in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about jerky bags? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
What material is best for jerky bags?
Foil laminate gives the longest shelf life because it blocks oxygen, moisture and light. Metallized and clear high-barrier films are lighter options.
Do jerky bags need an oxygen absorber?
Most makers add one before sealing. It only works well if the jerky bag itself is a strong oxygen barrier.
Can jerky bags have a clear window?
Yes. A foil bag with a small window shows the strips while keeping most of the light out.
Are jerky bags resealable?
Yes. A press-to-close zipper keeps the rest of the jerky from drying out after the bag is opened.
What size jerky bag do I need for 3 oz?
A common 3 oz retail jerky bag is a stand-up pouch, but we size it from a filled sample because jerky is bulky for its weight.
Can jerky bags hang on a peg hook?
Yes. A round or sombrero hang hole above the seal lets the bag hang by the register or stand on a shelf.
What has to be printed on a jerky bag?
Nutrition facts, ingredients, allergens, net weight and storage advice, plus any inspection mark your regulator requires for meat.
Do jerky bags work for plant-based jerky?
Yes. Mushroom, soy and other plant-based jerky need the same barrier against air and moisture.
Why do jerky bags have a tear notch?
The notch lets the customer tear off the top seal cleanly above the zipper, so the zipper can reseal the bag.
Can jerky bags be printed in matte?
Yes, in matte or gloss, and with spot gloss on a matte bag to pick out the flavor name.
Are jerky bags food safe?
Yes. The layer that touches the jerky is a food-safe film, and the print sits on an outer layer.
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