Alligator and beef in one stick, seasoned Cajun. The beef is dialled up here rather than kept in the background — this is the version for people who want gator without giving up the richness of a beef stick.
How it differs from our other Cajun gator
Our Cajun alligator jerky leads with the gator. This one leads with the beef and lets the alligator sit underneath it, which makes for a fuller, richer stick and a slightly rounder heat. If you tried the other one and found it too lean, this is the same idea with more behind it.
Who it's for
Beef jerky regulars curious about wild game. Half the stick is familiar territory.
People who want heat with some body behind it. The beef gives the Cajun something to sit on.
Anyone building a variety pack. Different enough from the straight gator to earn its own spot.
Why it's blended
Every exotic meat we carry is blended, and 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. Straight alligator is also too lean to make a good stick on its own. Here the beef is doing both jobs and doing them harder.
How it's made
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 →
Available as a single, 10-count, or 24-count. See the full alligator range.