SlantShack Jerky was founded under a slightly slanted roof in New York City, where nine friends set out to create the jerky of their dreams.
Today, we work with family farms throughout the Northeast to source sustainably raised grass-fed beef, and partner with Vermont Highland Cattle Company to handcraft jerky with a focus on quality, freshness, and flavor.
SlantShack's Build-a-Jerky feature offers customers the choice of either 100% grass-fed or USDA Choice beef, and a variety of unique marinades, spice rubs and glazes. For jerky like you’ve never tasted before, mix and match flavors including Maple Syrup, Garlic Powder and SlantShack’s signature Jerk McGurk’s Wild RubDown to create your own customized meat treat.
Since we opened for business, we've been named one of the Top Ten Jerkies in America by Maxim, given 5 stars by Best Beef Jerky, featured in The Atlantic, Serious Eats, The Village Voice, The Wall Street Journal, and Food Republic, and generally adored by customers throughout the land. We're confident that you'll love our jerky as much as we do…just make sure you get some before we eat it all.
SlantShack Jerky was born from nine college degrees, a crooked roof, a dream, and a sprinkling of destiny. Or maybe it was at a family dinner in North Jersey where dehydrated meat was the main attraction. Or if you want to go way back, it began in the heart of a 12-year-old boy wishing for an unlimited supply of his favorite snack—Founder Joshua Kace has had a lifelong passion for meat treats. Add an empty stomach, a slightly slanted post-college apartment, a group of under-employed friends, and some late-night kitchen experimentation, and you have the makings of a beef jerky revolution.
After months of midnight dehydrating marathons and rave reviews from early taste-testers, Josh and friends realized they might be on to more than just a hunger-satisfying hobby, and decided to share their jerky innovations with the meat-loving masses.
Enter David Koretz, COO extraordinaire, who is now leading SlantShack's jerky revolution, ensuring that carnivores coast to coast have the opportunity to enjoy the exceptional meat treats they deserve.
from left to right
top: Joshua T. Kace (President & CEO), Lev Berlin (Chief Operations Analyst), Alexander Baumel (Director of SlantShack Experimental Labs, Food Safety Technician), Christian Capasso (Chief Financial Officer), Douglas Bermingham (Director of Web Development)
bottom: Elizabeth Bullis (Executive Chef and Director of Flavor Engineering), Caryn Epstein (Director of Customer Service, Special Events, and Packaging), Leah Sandals (Director of Public Relations, Senior Marketing and Strategy Adviser)
Not Pictured: David Koretz (COO), Justin Der Herder (Creative Consultant), Pierce Rowe (Defected to Korea),