For those that love Chinese/Thai cuisine, you’ve gotta be fans of the Rooster Sauce, SRIRACHA! It’s salty and spicy with garlic notes. That’s the inspiration for perhaps the newest LAWLESS JERKY flavor. Except in addition we incorporate ginger, lime, and lychee. While the jerky is not yet perfected, early versions have been met with rousing approval.
ALL ORDERS IN THE NEXT 2 WEEKS WILL COME WITH A THAI CHILI SAMPLE FOR FREE!!!
Friends of Lawless Jerky,
Today, LAWLESS JERKY was featured on the acclaimed Beef Jerky review website, BestBeefJerky.org.
Here’s what site editor Steve Johnson of the website had to say about our Japanese Curry, which received 4 out of 5 stars.
If you have anything you want to add, please feel free to do so on the comments section below the editor’s review!
Thanks!
It will take 30 seconds….if you love Lawless Jerky, please sign up to comment on this website, and move LAWLESS JERKY up to #1!!!
http://www.top2
Fans of LAWLESS JERKY have made suggestions and those suggestions are being heard! We’ve got two new flavors in the pipeline.
The first, Honey Chipotle BBQ was created by yours truly as a way for those intolerant of heat/spiciness to experience LAWLESS JERKY’s BBQ flavor.
The second, Bacon Salt & Pepper was suggested by LAWLESS JERKY fan David Palsgrove. This flavor is a creative take on the typical peppered jerky that other ho hum jerky companies offer. We don’t ho or hum here! Bacon Salt & Pepper is still in the developmental stages, but the early signs are encouraging.
Keep following for more updates!!
Courtesy of Ryan McGraw, the LAWLESS JERKY flavor logos are here. The logos are posted on the Flavor Profiles page but may also be found below. Any ideas for tweaks or improvements are more than welcome; please just post a comment below. You can look forward to seeing these logos on the newest iterations of the LAWLESS JERKY packaging.
A near and dear customer of LAWLESS JERKY who is on medications that prohibit her from enjoying even the moderate spices in the American BBQ custom ordered a spiceless BBQ batch. I hit the lab and concocted a new flavor, Chipotle Honey, which has been an immediate hit. Keep an eye out for its official introduction!
Today I met with graphic design wizard Ryan McGraw about the ideas I had for logos for each of the three jerky flavors. He had produced some mock-ups last week that really reflected my vision. Meeting today enabled us to refine the vision, and he’s going to be able to turn them around in 48 hours. As a sidenote, if anyone needs terrific graphic work done by a terrific guy, Ryan can be reached at [email protected].
Keep an eye out on the website for the release of these images. I’ll release them as blog postings and they’ll eventually be featured on the “Flavors” page. The plan is to throw the logos on some new and improved labels for the jerky. Each variety will bear the LAWLESS JERKY inverted scales of justice, the flavor logo, and a list of ingredients.
The new packaging should debut in early March 2012.
So inadvertently I’ve created a jerky that’s kind of like Willy Wonka’s gum that you can chew forever without it losing flavor. This jerky is ultra flavorful but unlike my other jerky, it just keeps chewing and chewing. I think on the whole people like the jerky a little more moist, but for true jerky enthusiasts who can’t stop themselves from eating a half-pound (or whole pound!) bag in one day, this might be for you!!
Respond to this post if you’re interested in this limited time jerky…
Ok, people. They’re not “vanity plates,” they’re “personalized plates” and they’re all over CA. Up until now, I have been rocking the Boston homage “4THESOX” but haters keep stealing the plates or vandalizing my car, so it’s time for a change, time for something not sports related.
Why not an ode to LAWLESS JERKY?
Here are the top available nominees….more ideas or votes in the space below are ENCOURAGED!!
1) LAWLSS
2) JRKLWYR
3) JERKYJD
4) JRKYESQ
5) LGLJERK
Voting is due by the end of February 2012!!
As a preface, and to get you in the mood, these two videos came to mind when I sat down to write this post:
Peyton Manning’s “Cut that Meat!” - http://www.youtube.com/watch?v=4FlwJwL6kdo
Cali Swag’s “Teach me how to Dougie” — http://www.youtube.com/watch?v=HY9uZWCh4go
So for those of you who’ve been wondering what the artisan process looks like, here’s how the jerky gets made…
1) Get the steak. It’s got to be VERY lean. Only the best for my customers (start at around 2 minutes!)
2) Sharpen up the butchering knife and cut away any visible signs of fat.
3) Cut the meat into pieces thick enough to remain tender but thin enough to dry out and to give a good flavor burst.
4) Whip up one of my patented marinades.
5) Massage the marinade into the meat.
6) Leave to marinate for at least a day, returning to shake up the container several times in the process.
7) Lay the steak strips onto the dehydrator and dehydrate.
Re-marinate the jerky when it’s only partially dehydrated. This allows it to absorb more flavor.
9) Finish dehydrating.
10) ENJOY!!!
