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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

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, chocol

ates, hot sauces, gourmet popcorns, flavored peanuts, marinades, rubs, t-shirts, and arguably the world's best gummi bears!

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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07/26/2026

Inspired by our neighbors to the north... our guests are loving the Smoked Canadian Chops today!

Ingredients:

8 Thick Chops (Pork or Lamb)

4 oz Hog Waller Rub (In Store)

32 oz Sea Salt Brine

Apple, Cherry, or Hickory Wood

Directions:

1. Make about 32oz of sea salt brine and brine the chops for 2–4 hours in the fridge. Then rinse, pat dry, and season all sides of the chops with the Hog Waller rub.

2. Heat the smoker to 225 degrees Fahrenheit and put the chops on the grate over apple, cherry, or hickory wood. Smoke the chops for about 45–75 minutes until the internal temperature reads 130–135 degrees Fahrenheit.

3. Sear the chops by moving them to high heat — on the grill, cast iron pan, or a cranked up smoker for about 1–2 minutes per side. Remove when the internal temperature reads 140–145 degrees Fahrenheit.

4. Rest the chops for about 5–10 minutes so the delicious juices can redistribute and the chops stay tender and moist. Serve with grilled onions, roasted garlic, and/or baked potatoes and enjoy!

Aside from giving out tasty chops, we're also giving out tickets to German Fest... first-come first-served on both y'all!

South Suburban Chamber Visit Milwaukee Visit Oak Creek Better Business Bureau of Wisconsin Travel Wisconsin Wisconsin Veterans Chamber of Commerce Nextdoor Oscar's Frozen Custard & Sandwiches SuckleBusters

07/24/2026

The wife asked me to build a deck... so I built one and called it the Royal Mac!

Ingredients:

8 oz Mac 'N' Cheese

2 oz Heavy Cream

3 TB Mayo

1 oz Shredded Cheddar Cheese

6 Slices Cheddar Cheese

8 oz Pulled Pork or Beef or Chicken

2 oz Sw**eapple Sauce (In Store)

3 Slices Wide Loaf Bread

Directions:

1. Heat up a griddle or flat pan to about 325 degrees Fahrenheit.

2. Heat the Mac 'N' Cheese in a sauté pan over medium/low heat with the heavy cream and the shredded cheddar cheese. Stir the mixture gently until heated through and set aside.

3. Heat the pulled pork, beef, or chicken with the Sw**eapple sauce in a sauté pan over medium/low heat. Stir the mixture gently until heated through and set aside.

4. Spread mayo on one side of each slice of bread and put the slices, mayo side down, on the griddle or flat pan to toast and seal for about 2 minutes.

5. Flip the slices of bread and toast for about 2-3 minutes.

6. Flip the slices of bread back to mayo side down and put two slices of cheddar cheese on each slice of bread and let the cheese melt halfway through.

7. Put some pork, beef, or chicken on one slice of bread and put some Mac 'N' Cheese on another slice of bread.

8. When the bread is toasted all around to your liking, build the deck by placing the slice with pork, beef, or chicken on top of the slice that has the Mac 'N' cheese and then top it off with the slice that has the melted cheddar cheese.

9. Allow 2-3 minutes for the deck to settle and enjoy!

**eapple

South Suburban Chamber Visit Milwaukee Visit Oak Creek Better Business Bureau of Wisconsin Travel Wisconsin Wisconsin Veterans Chamber of Commerce Nextdoor Oscar's Frozen Custard & Sandwiches

07/18/2026

People said it couldn't be done but our guests are loving the Root B**r Float Burgers!

Ingredients:

2 LB – Vidalia Onions

2 TB – Olive Oil

4 – Burger Patties (6oz each)

1 ½ TB – 1836 Rub (In Store)

½ Cup – Sprecher Root B**r and Sw**eapple Sauce (In Store)

4 - Pretzel Burger Buns

6 oz – Goat Cheese

Lettuce and Tomato (if desired)

Directions:

1. Julienne the onions and place them in a large skillet with the olive oil and caramelize them while stirring over medium low heat.

2. Season the burgers with the 1836 rub.

3. Preheat your grill to high heat and grill your burgers to your liking.

4. Toast the burger buns.

5. Build the burgers with lettuce and tomato on the bottom bun if desired.

6. Place a burger patty on and top with some caramelized onions.

7. Mix a 1/4 cup of Sprecher Root B**r and a 1/4 cup of Sw**eapple Sauce and then drizzle a bit of the combo on the onions.

8. Use a small scoop to scoop on the goat cheese, making it look like ice cream on top of the onions and drizzle a bit of the Root B**r Sw**eapple combo on it for more potent flavor if desired.

9. Enjoy!

**eapple

South Suburban Chamber Visit Milwaukee Visit Oak Creek Better Business Bureau of Wisconsin Travel Wisconsin Wisconsin Veterans Chamber of Commerce Nextdoor Sprecher Brewery Milwaukee Pretzel Company Oscar's Frozen Custard & Sandwiches SuckleBusters

07/12/2026

Brunch today was a little tipsy for our guests... Bourbon Bacon Sliders!

Ingredients:

2 LB – Ground Beef
1 Cup – Bacon, Cooked and Chopped
1/3 Cup – Heavy Cream
1/3 Cup – Breadcrumbs
3 Tbsp – Hog Waller Rub (In Store)
1 – Large Onion
4 Tbsp – Butter
4 oz – Shredded Mozzarella Cheese
12 – Slider Buns
½ Cup – Kentucky Straight Bourbon BBQ Sauce (In Store)

Directions:

1. Preheat smoker to 300 degrees Fahrenheit.

2. Combine the ground beef, chopped bacon, heavy cream, breadcrumbs and Hog Waller in a bowl and mix. Mix until the meat becomes tacky.

3. Portion the meatballs into 2 oz portions and form into smooth meatballs.

4. Thinly slice the onion and place in a sauté pan with the 4 Tbsp of butter.

5. Place the pan over medium low heat to caramelize the onions slowly. Stir occasionally.

6. Place the meatballs on the smoker and cook for 45-60 minutes.

7. Hollow out the tops of the slider buns, enough to fit a meatball on top.

8. Add 1 Tbsp of caramelized onions and 1 Tbsp of shredded cheese into each slider bun and then top with a cooked meatball.

9. Baste the sliders with Kentucky Straight Bourbon BBQ Sauce and then place back on the smoker for 5-10 minutes to heat through.

10. Rest for 5 minutes and then enjoy!

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07/04/2026

For 250 years, the United States of America has been a shining example of hope, liberty, and freedom throughout the world.

May we all be blessed throughout the next 250 years to continue on in this very fine tradition.

Today we are celebrating freedom, independence, and all that binds us together as Americans. We honor those who have served and those who continue to safeguard freedom. Everyone at the Beef Jerky Outlet - Experience wishes you a joyful and memorable day with your loved ones. Thank you for being a part of our community and have a great Independence Day!

As a token of our gratitude, please enjoy 20% Off Online and Curbside Pickup Orders with code: FLAG20 at http://www.BeefJerkyOutletStore.com

Unique Flavors. Small Batches. Taste the difference.

We ship and deliver delicious portable steak and Amish foods to everyone in the world, including all APO, FPO and DPO addresses.

We are Open both Physically & Virtually

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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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