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Monday 10am - 6pm Tuesday 10am - 6pm Wednesday 10am - 6pm Thursday 10am - 6pm Friday 10am - 6pm Saturday 10am - 6pm Sunday 10am - 6pm

Beef Jerky Outlet Store

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Franklin, WI
Beef Jerky Outlet Store

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Wall to wall jerky in over 200 flavors and varieties from mild to wild! Along with a delicious variety of Amish foods! Experience the Grand Tour!
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The Beef Jerky Outlet has an impressive selection of beef, turkey and exotic wild game jerky. The flavors include everything from Australian Outback to Blazin' Hot to Cherry Maple and Honey BBQ to Prime Rib. There are over 200 different kinds and varieties of jerky, including exotics like alligator, ostrich and kangaroo. We also have Amish foods and other delicious items including sausages, chocolates, hot sauces, gourmet popcorns, flavored peanuts, marinades, rubs, t-shirts, and arguably the world's best gummi bears!

10/10/2026

To provide our guests with plenty of energy today to finish up the winterization projects... we went quick and dirty on them: Cheeseburger Tacos

Ingredients:

30 OZ – Ground Beef

12 – Flour Tortillas

3 TB – Hoochie Mama Rub (In Store)

12 Slices – American Cheese

Lettuce, Amish pickles and onions for garnish (In Store)

Extra Special Sauce:

1 Cup – Mayo

1 TB – Black Garlic Sauce (In Store)

3 TB – Ketchup

2 TB – Bone Suckin' Mustard (In Store)

Directions:

1. Preheat griddle to 350 degrees Fahrenheit.

2. Portion the meat into 2 ½ oz portions and press each portion onto a flour tortilla, flattening it out toward the edges. Leave roughly a ¼” edge on the tortillas.

3. Make the Extra Special Sauce by combining the ingredients for it in a bowl and mix well.

4. Head to the griddle with all your ingredients and season the meat side of the tacos with the Hoochie Mama before placing them, meat side down, on the griddle.

5. Sear for 3-4 minutes and then flip and add the American cheese slices to each taco.

6. Cook an additional 2-3 minutes until the tortilla is lightly toasted.

7. Remove from the griddle and then top with your lettuce, Amish pickles and onions. Add a drizzle of the Extra Special Sauce and enjoy!

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10/04/2026

Putting the zip in our guests' steps today: Zippy Mango Chipotle Meatballs

Ingredients:

1 1/2 Tbsp Olive Oil

1 Yellow Onion, grated

2 Garlic Cloves

2 Tbsp SPG (In Store)

1 Lb Ground Chicken

1 Egg, lightly beaten

1/2 Cup Panko Breadcrumbs

1/3 Cup Parmesan Cheese, grated

2 Tbsp Cilantro, chopped

1 Tbsp Parsley, chopped

1 Cup Chicks Dig Me - Mango Chipotle Sauce (In Store)

1/3 Cup Chicken Stock

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Heat ½ tablespoon of olive oil in a small saucepan over medium-low heat. Add onion and garlic and sauté for 2 minutes, until fragrant. Remove from heat, stir in the SPG, and set aside to cool.

3. In a mixing bowl, add the ground chicken, egg, breadcrumbs, Parmesan, cilantro, and parsley. Gently mix, then incorporate cooled onion and garlic. Form the ground chicken into golf ball–sized balls.

4. Heat the remaining olive oil in a skillet, then lightly brown the meatballs on both sides. Transfer to a sheet tray, then bake in the oven for 15 to 18 minutes, rotating half-way through.

5. While the meatballs are in the oven, add the Chicks Dig Me - Mango Chipotle Sauce and chicken stock into the saucepan the onion and garlic were in. Whisk to combine, then allow it to simmer. When the meatballs are done baking, add them to the saucepan, stir to coat, then transfer them to a serving dish and enjoy!

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09/27/2026

When life gives us pumpkins... we make Smoked Pumpkin Queso and share the joy!

Ingredients:

2 – Pie Pumpkins

3 Tbsp + 1 ½ Tbsp – Slap Ya Mama Cajun Sprinkle (In Store)

8 oz – Cream Cheese

12 oz – Cheddar Cheese, shredded

1 Can – Rotel

1 – Jalapeño, small diced

Chopped Cilantro for garnish

Directions:

1. Preheat smoker to 180 degrees Fahrenheit.

2. Cut the top 2” off the pumpkins, removing the stem and exposing the guts. Remove the seeds.

3. Season the inside of the pumpkins with the Slap Ya Mama Cajun Sprinkle.

4. Place the pumpkins on the smoker and smoke until tender.

5. While the pumpkins are smoking, get the queso smoking too. Add the cream cheese, shredded cheddar, rotel, diced jalapeño in an aluminum pan. Season with the Slap Ya Mama Cajun Sprinkle and place on the smoker. Smoke for 1 hour or so until the cheese is melted and you’re able to stir everything together.

6. Scrape out the flesh from one of the smoked pumpkins and add it to the queso. Stir until well combined and then pour the queso into the remaining pumpkin for serving.

7. Serve with blue corn tortilla chips, garnish with chopped cilantro and enjoy!

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09/20/2026

Today, we're handing out something burnt and that's a good thing: Burnt Ends Cheesesteak

Ingredients:

3 Lbs Chuck Roast

½ Cup + 2 Tbsp SPG Rub (In Store)

1 Cup Slap Ya Mama Cajun Pepper Sauce (In Store)

1 Stick Butter

6 French Rolls

4 Oz Mushrooms, sliced

1 Onion, julienned

1 Green Bell Pepper, julienned

12 Slices Provolone Cheese

Directions:

1. Preheat smoker to 250 degrees Fahrenheit.

2. Cut the chuck roast into 2” chunks. Season the pieces generously with the half cup of SPG rub.

3. Place the meat on a rack and then onto the smoker.

4. Smoke for 2-3 hours until the internal temperature of the meat reaches 165 degrees Fahrenheit.

5. Place the meat in a foil pan. Cut the butter into tabs and then add them to the pan along with the Slap Ya Mama sauce. Gently stir.

6. Cover with foil and place back on the smoker. Cook for 3-5 hours until the meat is fork tender.

7. Take the julienned vegetables and mushrooms and place them in an aluminum pan. Season with the 2 Tbsp of SPG rub and stir.

8. Place the veggies on the smoker with the meat for the last hour of cooking.

9. Toast your French bread if desired and then layer in the meat and veggies into the sandwich.

10. Top with provolone cheese and melt under the broiler. Serve and enjoy!

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09/13/2026

Been hearing rumors? I've heard we're officially into Football Season.

Are you ready for the Big Game?

We have enough portable steak to keep folks cheering for the right team!

We're also giving out Corn Poppers today... because we're expecting a certain team with horns to get popped.

Ingredients:

6 Ears – Corn on the Cob

8 oz – Cream Cheese

1.5 Tbsp Hog Waller Rub (In Store)

3 – Jalapeños or Not For Non-Spicy Option

12 Slices – Bacon, as thin cut as possible for easier wrapping

Directions:

1. Preheat grill to 350 degrees, set up for indirect cooking.

2. Mix the cream cheese and the Hog Waller rub together until well combined.

3. Shuck the corn and spread about 1 oz of the cream cheese mixture onto each cob of corn spreading it evenly all over.

4. Julienne the jalapeños or not for a non-spicy option. Tack on strips of jalapeño to the corn, it should stick to the cream cheese.

5. In a spiral pattern, wrap each cob of corn in bacon using two slices of bacon per cob.

6. Place the corn on the grill over indirect heat and cook for 30-50 minutes until the bacon is rendered to your liking.

7. Rest for 10 minutes before serving and enjoy!

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09/05/2026

Sharing the only scorpions we love for Labor Day daily, other than the band: Scorpion Bites

Ingredients:

2 LB – Shrimp, 16/20 Peeled and Deveined

1 – Pineapple

18 Slices – Bacon

3 Tbsp Hog Waller Rub (In Store)

1/2 Cup Sw**eapple Sauce (In Store)

Directions:

1. Preheat grill, for indirect cooking, to 375 degrees Fahrenheit.

2. Trim and cut the pineapple into little blocks, about 1” squares and ¼” thick.

3. Butterfly the shrimp and season them generously with the Hog Waller rub.

4. Cut the slices of bacon in half.

5. Lay a piece of bacon down and place a pineapple piece in the middle.

6. Place a butterflied shrimp on the pineapple, sitting with the tail up.

7. Fold over the bacon to cover the shrimp and secure with a toothpick.

8. Bring the tail of the shrimp over the top and secure to the top with the same toothpick. It should look like a scorpion.

9. Repeat with the remaining shrimp and bacon.

10. Place the scorpion bites on the grill and cook for 25-40 minutes until the bacon is rendered to you liking.

11. Baste the scorpion bites with Sw**eapple sauce and cook for an additional 3-4 minutes.

12. Remove from the grill, serve immediately and enjoy!

**eapple

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08/30/2026

If you can say this five times real fast, you may get one at the store today: Bacon-Double-Cheese-Smash-Burgers

Equipment:

1 Griddle BBQ or large flat grilling surface

1 Large spatula

1 Instant read thermometer

Ingredients:

1.5 lbs Ground beef 80/20

4 brioche buns

12 slices bacon

8 slices American cheese

1/2 a sliced yellow onion

2 tbsp SuckleBusters SPG (In Store)

1 oz dill pickles

1 oz ketchup

1 oz mustard

1 roll of aluminum foil

To go full-blown Aussie-Style, acquire lettuce, tomatoes, pickled beetroots, and 4 fried eggs (more on this later).

Instructions:

1. Cook the bacon... set the griddle or cooktop to medium-high heat, place 8 – 12 strips of bacon on the griddle or cooktop, turn and cook both sides until crisp, then remove from the heat and reserve.

HINT: Leave the bacon grease on the griddle for cooking the burger patties.

2. Make tinfoil tent domes... using one 10" x 10" sheet of aluminum foil, make a dome large enough to cover a patty and make one tinfoil dome per patty and set them aside for later use.

3. Cook the smash burgers... incorporate 2 tbsp SuckleBusters SPG evenly throughout the meat, divide the meat evenly into four 6 oz balls, place the 4 balls on the griddle and smash them flat with a large spatula where the goal is to smash the patties until they are slightly larger than the buns, once a dark crust is formed on the bottom of the patty flip the patty over, then place 2 slices of cheese on top of each and tent them with a foil dome.

4. Check the smash burgers... a few minutes later, roughly four minutes, check your burger patties for doneness with an instant-read thermometer, remove from heat when done, reserve the burgers with the bacon.

HINT: Well done is 160 degrees Fahrenheit internal temperature. Pull at 155 degrees as the temperature will rise about 5 degrees after removing from the heat.

5. Assemble the smash burgers... grill the buns until lightly toasted, remove from heat and build up: bottom bun, meat & cheese, bacon, sliced onion, pickles, condiments with the top bun, done.

HINT: Go Aussie-Style by adding lettuce, tomato, pickled beetroot, and a fried egg.

6. Enjoy!

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08/22/2026

Our guests are saying we started a lunch party revolution today with our Korean Hot Dogs! What do y'all think?

Ingredients:

6 – Jumbo All Beef Hot Dogs

6 – Hot Dog Buns

½ Cup – Sw**eapple Sauce (In Store)

1 Cup – Kimchi

¼ Cup – Green Onion

2 Tbsp – Toasted Sesame Seeds

¾ Cup – Mayo

½ Cup – Tiki Bar Sauce (In Store)

Directions:

1. Preheat grill and set up for indirect cooking, about 350 degrees Fahrenheit.

2. Place the hot dogs on the grill over indirect heat. Cook for 10-12 minutes until hot and then move over to direct heat.

3. Baste the hot dogs with the Sw**eapple sauce and rotate often as you lightly char the hot dogs to your liking.

4. Make a Bang Bang sauce by combining the mayo and the Tiki Bar sauce.

5. Build the hot dogs by setting a grilled hot dog on a bun. Top each hot dog with kimchi and a drizzle of the Bang Bang sauce. Finish with a garnish of toasted sesame seeds and chopped green onion.

6. Enjoy!

**eapple

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08/17/2026

In today's battle for dinner supremacy... our guests are raving about the Beef Wellington Meatloaf win!

Ingredients:

2 LB – Ground Beef

2 – Eggs

1 ½ Cup – Breadcrumbs

½ Cup – Ketchup

¼ Cup – Torchbearer's Mustard (In Store)

6 Tbsp – 1836 Rub (In Store)

1 1/3 Sheet – Puff Pastry

6 Slices – Prosciutto

1 – Egg + 1 Egg yolk

Duxelle:

1 LB – Button Mushrooms

1 – Shallot

½ Cup – Red W**e

2 Tsp – 1836 Rub (In Store)

2 Sprigs – Fresh Thyme

2 Tbsp – Olive Oil

Directions:

1. Preheat your smoker to 225 degrees Fahrenheit.

2. Combine the ground beef, 2 eggs, breadcrumbs, ketchup, mustard and 1836 rub in a bowl and mix together until well combined and the meat becomes slightly tacky. Form into a loaf pan and place on the smoker. Smoke until the internal temperature reaches 150 degrees Fahrenheit. Remove from the smoker and let rest at room temperature while you prep the rest of the Wellington.

3. Mince the shallot and mushrooms. Add olive oil to a large sauté pan and place over medium heat. Add the mushrooms and shallot to the pan and sauté for 10-15 minutes until the moisture is mostly gone. Add w**e and thyme, then season with the 1836 rub. Cook until the w**e is dissolved. Remove any stems from the thyme.

4. Preheat oven to 425 degrees Fahrenheit.

5. Roll out a sheet of puff pastry so that it is big enough to fully wrap the meatloaf. Arrange the prosciutto on the pastry leaving ½” edge along all sides. Spread the duxelle evenly on top of the prosciutto. Place the meatloaf in the middle of the pastry. Beat the egg and egg yolk together. Use a pastry brush to egg wash the edge of the puff pastry, this will seal it when folded together. Wrap up the meatloaf ensuring all sides are covered.

6. Use the other 1/3 sheet of puff pastry to make a lattice if desired. Egg wash the whole Wellington and then place the lattice on top, egg wash again.

7. Place on a parchment lined sheet tray. Season the top of the Wellington with more 1836 rub. Bake in the oven for 20-30 minutes until the puff pastry is golden brown. Let rest at room temperature for 10 minutes before cutting and serving.

8. Enjoy!

**e

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08/01/2026

When smashing cake equals breakfast... our guests are loving the Breakfast Smash Cake today!

Ingredients:

1 LB – Breakfast Sausage, bulk

2 Tbsp – Clucker Dust Rub (In Store)

1 Quart – Pancake Batter

8 – Eggs

3 Tbsp – Butter

Maple Syrup or Honey for dipping

Directions:

1. Preheat griddle to medium high heat.

2. Portion the breakfast sausage into 8 equal meatballs.

3. Place the breakfast sausage balls on the griddle, leaving 5 inches in between each one.

4. Smash the meat with a burger press. Season generously with the Clucker Dust rub.

5. Once the patties are well seared flip them.

6. Pour ¾ cup of pancake batter on top of each pressed patty.

7. Once the pancake starts to bubble, flip and cook the other side fully.

8. Fry the eggs to your desired style in butter.

9. Once the smash-cakes are fully cooked, top each one with a fried egg and then serve with a side of maple syrup for dipping and enjoy!

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Address

6971 S 27th Street
Franklin, WI
53132

Opening Hours

Monday	10am - 6pm
Tuesday	10am - 6pm
Wednesday	10am - 6pm
Thursday	10am - 6pm
Friday	10am - 6pm
Saturday	10am - 6pm
Sunday	10am - 6pm

Telephone

+14143045992

Website

http://www.BeefJerkyOutletStore.com/

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