Category Archives: Diaries of an SSJ Experimental Labs Assistant

We are pleased to report the result of last week’s experiment: inconclusive but still fairly enlightening. One of our lucky SlantShack experimental lab technicians got a round trip ticket to the heart of the smoldering, desiccated landscape known as Arizona. … Continue reading →

NEW YORK — SlantShack Jerky LLC has reportedly started producing what they are calling “surge blockers”, or large sheets of ultra-dehydrated beef-jerky designed to absorb up to 8x their dry volume of water.  When laid on the ground in long … Continue reading →

The future is now. Forget Cupid. Forget Match. SlantShack’s proprietary technology not only allows the possibility of infinite customization, but the ability to obsess over what that obsession you’re stalking is customizing. That’s right, soon to emerge from the SlantShack … Continue reading →

Over at the SlantShack, we’re obsessed with taste and quality. That’s why we cook jerky to order and try to deliver it to our customers as fresh as possible. At the same time, we are interested in discovering how long … Continue reading →

This post goes back to the very first step of our initial post on making beef jerky at home (Part 1 of 100), which is buying beef. The thing is, you don’t even have to buy beef! Almost anything can … Continue reading →

Not long ago, we conducted a highly unscientific survey on the Facebook to enhance our understanding of the ways people use beef jerky in their day to day lives. Our findings are listed below, in no particular order. Please add … Continue reading →

Warning: SlantShack Jerky in no way encourages nor condones the use of stolen beef jerky to finance any sort of adventure. A couple of weeks ago, two cousins, on their way to help another relative, were out of money and … Continue reading →

Friends and customers often ask us “Why beef jerky?”, to which we usually reply with an obvious “Because it’s delicious and I love it!”. This is indeed true, and few things could be any truer. But, I’m going to let … Continue reading →

We just tested out the Professor’s new theory for “spiral-cut” jerky. We all agreed it should work, in theory, but i’m not sure if anyone else truly thought it would end up actually working. Continue reading →

This blog post is meant to be the first in a series that will show you the beauty and simplicity that is making beef jerky. We will take you from n00b (technical jerky-maker term) to master of your domain. In … Continue reading →