Alligator Jerky Stick — Mild

Same mild alligator, built for a pocket. One ounce, individually wrapped, shelf-stable — this is the format that ends up in a truck console, a tackle box, or a lunchbox.

Stick or flat?

Both are chopped and formed from the same meat — the difference is shape. The stick is round and cased, easy to break and eat one-handed. The flat is a wider strip with more surface for the smoke to reach. Same flavor, different bite.

What it tastes like

Mild and slightly sweet, closer to firm chicken than red meat. Alligator surprises most people by not tasting like anything they were worried about. No heat in this one, so the meat leads.

Who it's for

First-timers. The cheapest, lowest-commitment way to find out whether you like gator.

Anyone packing snacks. No refrigeration, no mess, fits anywhere.

Gift-givers. This is the stick people photograph before they eat it.

Why it's blended

Like every exotic meat we carry, this is blended with other meats. 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 stick.

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. Every variety bundle includes alligator.