Alligator Jerky — BBQ Style

The easiest way to hand someone alligator and have them like it. Sweet, smoky, familiar seasoning on a meat most people have never tried.

Why BBQ is the safe bet

The reason this one converts skeptics is that everything about the flavor is already familiar. BBQ seasoning is the most recognizable profile in American snacking, so the only unfamiliar thing left is the meat — and alligator is mild enough that it doesn't fight back.

The sweetness works better here than it does on beef. Alligator's clean, faintly sweet character means the BBQ glaze reads as an extension of the meat rather than a coating on top of it.

Who it's for

Anyone who says they don't like wild game. Start here. It has the highest conversion rate of anything we carry.

Kids. Sweet, no heat, and the story is worth telling at lunch.

Gifts for the adventurous-but-not-really. The novelty of gator with none of the risk.

Why it's blended

Like every exotic meat we carry, this is blended with beef and pork. There's a regulatory reason as well as a practical one — alligator isn't covered by mandatory USDA inspection the way beef and pork are, so blending is what brings the whole product under the federal stamp. It also fixes a real problem: straight alligator is extremely lean and makes a dry jerky.

How it's made

Farm-raised USA alligator, hardwood smoked in small batches at Zick's Specialty Meats in Michigan — a family smokehouse running the same recipes for over forty years. No MSG. No fillers. USDA inspected every production day. See exactly what's in it →

Want heat instead? Try the Cajun version, or see the full alligator range.