(**Please note, Liza was unable to contain herself in the editing of this video. She hopes you laugh like she did.)
“The SlantShack Laboratories are really a collection of just thought experiments, if you will. And it’s through testing these waters and really pushing the envelope of jerky science – and meat culinary gastronomy in general – that we are able to kind of stumble upon, hopefully, stumble upon some breakthroughs.” – Alexander Baumel, Possible Mad Scientist, SlantShack Jerky
Meet Joshua Kace, the president and founder of SlantShack Jerky, a high-end artisan beef jerky company based in Jersey City, New Jersey. Josh loves a good beef jerky. In fact, he loves beef jerky more than anyone I’ve ever met. Ever. His obsession started at age 6. He was on a road trip to visit the National Parks out West when his parents pulled over to a gas station and handed him his first taste of delicious beef jerky. It’s a very clear memory for him, a memory that changed his life; and ever since then, all he’s had on his mind was jerky, jerky, and more delicious beef jerky. Which is why, I believe, you and I can trust his jerky tastes. I mean, when you’ve been eating dried meat for over two decades, you better believe that person knows what a good jerky tastes, looks and feels like.
SlantShack Jerky is, currently, my favorite beef jerky. In fact, I crave it. I do. And I never used to crave chewy, dehydrated meat until now. I like it because so much happens when you eat it – a journey Josh calls “The Flavor Train”, one of many “breakthroughs” that happened at the SlantShack Labs. Given the competition, it was important for them to invent an “original, not traditional” recipe. And for over a year and a half, they tested hundreds and hundreds of ideas and flavor combinations until they developed the original salty, but sweet flavor that they finally introduced in 2009. Since the success of that recipe, they’ve gone on to partner with The Vermont Highland Cattle Farm for grass-fed beef, in addition to, now offering over 30-flavor combinations in their Build-a-Jerky online customization program, where customers can choose their own “jerky destiny”.
All in all, the SlantShack crew just wants to show how jerky doesn’t have to be a one trick pony, like most beef jerky brands encountered in gas stations and supermarkets. A good jerky can have many tricks; and while having many tricks, it can also be a heck of a lot of fun and silly too. Just watch. For someone who loves bringing out the crazy in people, I didn’t have to work very hard at all. Enjoy!
- Original w/Jerk McGurk’s Wild Rubdown (Liza’s favorite)
- Hot & Smoky with Brown Sugar Glaze
- Hot & Smoky with RedRub and Spicy Pepper Glaze
- Hot & Smoky with Smoky Sanch’s Dusty Trail and Brown Sugar Glaze
Thanks for watching food. curated.! Happy Jerky Eating!