Territory Jerky, steeped in the history of the Outback, is made in Alice Springs. We proudly continue the tradition by utilising the latest in food technology to maintain the 'natural', chemical-free recipe and the essential wood-smoked process.

Today deliveries are by road train. Gone are the days of pack camels  

Cuts of meat trimmed of all external fat and sinew are sliced.

In the same way that the American Indians flavoured their meat with blends of wild berries, we marinate the meat in a secret recipe of natural ingredients. The strips are then laid out on trays, no more rocks.....

The dried jerky is unloaded into troughs rather than saddle bags and then packed. Internal sinew is removed, the Jerky is weighed and conveyed to the packing machine.

Territory Jerky is shipped out of Alice Springs to an Australia wide network of independent distributors who service thousands of stockists from Frontier Camel Tours at Ayers Rock to Dinner Plain Hotel on the way to the Mount Hotham ski fields.