FEATURE ITEM OF THE WEEK:
Smoked SALMON this Friday!
EVERY FRIDAY DURING LENT you can enjoy our fresh smoked fish! Ask for details today!
SAVE 10% off when you order before Wednesday 6pm!
Join our monthly mailing list
Jackson Meat is the exclusive, old-fashioned meat market located in the heart of Hutchinson, Kansas. Our store has been providing quality meats and services to the Hutchinson area and beyond since 1946.
We are a family-owned and operated business under the direction of Andrew and Jeni Bryan. We take pride in producing fresh, homemade products daily. Quality and customer service are extremely important to us, as well as making sure that our customers are 100% satisfied with their meat purchases and overall shopping experience.
Jackson Meat offers a wide range of services, including retail, wholesale, and custom or wild game processing. Our local shop features fresh and frozen meat products, delicious deli selections, smoked meats, specialty seasonings, sauces, gift certificates and so much more!
Along with our extensive selection of fresh and frozen meats, Jackson’s offers custom meat processing services. With the knowledge and experience of our butchers and staff, we can make almost any cut of meat possible! Bring in your beef, pork, deer, and other wild game and we can custom process the meat in our facility- located right here in Hutchinson, KS.
We are passionate about ensuring that each and every customer has an enjoyable shopping experience from the minute they walk through our door. We take pride in providing excellent customer service, as well as quality products at a reasonable price. Be sure to review our Meat Bundle options, and take advantage of great savings while stocking up your freezer!
Jackson Meat is more than just a meat store. We also offer a variety of seasonings, sauces, and other items to enhance our meats to the max. Everything from BBQ sauces, calorie-free dressings, jerky seasonings, dry rubs, and marinades - at Jackson Meat, the options are endless! Stop by to experience what fresh and local is all about.
Drew's Famous BBQ
We not only sell the meat, we cook it too! Jackson offers an assortment of smoked meats, and we are especially famous for our baby back ribs that are smoked fresh EVERY FRIDAY! If you haven't tried Drew's BBQ yet, you don't know what you are missing! Call ahead and order your slab today.
Are you looking for some amazing and mouth-watering smoked products for a catering job? ...Look no further! At Jackson's, we offer a variety of smoked meats, side dishes, deli and veggie trays that are sure to make your next family get together, office party, or wedding reception one that everyone is sure to remember! Learn more on our catering page.
Cooking Tips & Tricks
When it comes to smoking meats, Jackson Meat will not only sell you the finest, freshest cuts of meat around... they will let you in on their secrets to smoking success!
FOR: Pulled Pork
USE: Pork Shoulder/Pork Butt Roasts
Purchase fresh pork roasts and season with one of our favorites - Butt Rub or Original Willinghams Rub (aka... WHAM). We sell both of these popular rubs in our store. Rub down all sides and areas of the pork roast. Cover and let sit in refrigerator overnight (if time allows). Place roast fat side UP and place on smoker. Start pork roast at 225 degrees for 2.5-3.5 hours. Wrap roast in foil and increase temperature to 275 degrees. Cook pork to internal temperature of 200-205 degrees using a meat thermometer. Remove meat from smoker and let sit for about half an hour. Unwrap and begin pulling meat from the bone. The meat should be very tender and easy to shred. ENJOY!
FOR: Pulled Beef
USE: Chuck Roast
Purchase fresh beef brisket and rub with one of our favorites - Butt Rub or Original Willinghams Rub (aka... WHAM). We sell both of these popular rubs in our store. Rub down all sides and areas of the beef brisket. Cover and let sit in refrigerator overnight (if time allows). Place brisket fat side UP on smoker. Start beef brisket at 225 degrees for 3.5 hours. Wrap brisket in foil and increase temperature to 275 degrees. Cook brisket to internal temperature of 205-215 degrees for slicing OR to 220-230 degrees for pulling meat. Remove brisket from smoker and let meat sit for about half an hour. Unwrap and begin slicing or pulling meat. ENJOY!
FOR: Smoked Ribs
USE: Baby Back or Spare Ribs
Purchase fresh pork ribs and remove/peel off silver-skin. Rub ribs with our all-time favorite seasoning - Original Willinghams (aka... WHAM). We sell this popular rub in our store. Rub down all sides and areas of the pork ribs. Cover and let sit in refrigerator overnight (if time allows). Place ribs on smoker at 200 degrees. It is also important to place a small dish of water in smoker to keep ribs moist. Cook ribs for 4.5 hours or until ribs "tear" from the bone. (Do not wrap ribs and do anot apply BBQ sauce to ribs!) Spare ribs may take a little longer than baby back ribs - be sure to check them and not overcook! When the meat tears, they are done! ENJOY!
For questions or additional information on smoking or cooking meats call and speak with one of our employees.
We are glad to help!
Are YOU a grill master? or just a REALLY good cook? We would love for you to share your recipes with us!