Calgary has a small but serious jerky scene built on Alberta beef and the people who know what to do with it. This is a directory of butchers and small producers making real jerky locally, plus the imported brands actually worth keeping around.
A starter list of Calgary butchers and Alberta producers known for jerky. Stock rotates — call ahead before driving across town.
Calgary deli best known for sausage. Their meat case regularly includes house jerky.
A Calgary classic butcher. House jerky and dried meats alongside the cut counter.
Long-running Calgary butcher with a wide deli case. House-made jerky alongside the sausage.
Several Co-op stores produce jerky in-house. Quality varies by location — ask which made it.
Grass-finished Alberta beef. Look for them at the Calgary Farmers' Market or via their online store.
Jerky is cooked low and slow with smoke, usually with a sweetness in the cure. Biltong is air-dried with vinegar and coriander, usually no smoke and no sugar. Both go great with Alberta beef. A Calgary butcher with a good smoker is doing jerky. A Calgary butcher with a drying room is doing biltong. Some do both. Ask before you assume.
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A short list of what we cover, and what is coming next.
Calgary butchers and small batches turning Alberta beef into proper jerky. Hot, sweet, peppered, sugar-free.
The shops, gas stations, and farmers markets that actually stock the good stuff.
Plain-language primers on cure, smoke, and what a fair jerky price per gram actually is.
The Canadian and US brands worth having around when you cannot get to a butcher.
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