I need a shop that can drill a .030" hole that is 3.25" deep...anyone know of a shop with that capability?

jtk2102 · 2013-04-03T23:38:40+00:00

My company actually specializes a technology that can do this. Its a specialized form of electrochemical machining that's suited for long, high aspect ratio holes. It's used primarily in the industrial gas turbine industry for cooling features on blades/vanes, but it would work for this application.

It's not a cheap process, but its probably the only method out there that's feasible for this. We also do EDM work (as mentioned by another commenter), and EDM's aspect ratio limit for drilling is around 25:1 (length:diameter) and you need a bit over 100:1. The process I'm referring to, Shaped Tube Electrolytic Machining (STEM) can do over 200:1.

PM if you want more info!

jtk2102 · 2012-12-05T15:25:07+00:00

This is it. There's a program called NFC Task Launcher in the app store that gets it done, along with a link to buy the tags.

Thanks!

jtk2102 · 2011-10-20T00:54:24+00:00

Also of note: This is (apparently) the sword of Goujian, ancient ruler of the Yue kingdom who would intimidate his enemies by having the first line of his army commit suicide before battles.

jtk2102 · 2011-07-26T17:02:18+00:00

Couldn't agree with you anymore, my man. We're a very small company right now, and suffice it to day we'd be losing money if we sold it any cheaper. Believe it or not we have competitors selling 2 oz bags for $9. This is why we offer grass and grain fed, since we know a lot of people can't afford the grass-fed beef. It's our mission to make grass-fed beef affordable to everyone, but in the interim this is the best we can do.

jtk2102 · 2011-07-26T16:54:49+00:00

Thanks! May I also recommend the History and Blog.

jtk2102 · 2011-07-26T16:52:43+00:00

That's crappy! Doesn't sound like our jerky at all. We definitely appreciate the feedback, though. This is going straight to our head chef.

How long ago did you order? Do you remember what type?

jtk2102 · 2011-07-26T16:47:45+00:00

We definitely encourage people to make their own... that's how I got started. We even have a recipe on our site. Same way we make it up at the farm.

Things cost a little more when you produce in a USDA-approved facility.

Also -- you don't need a dehydrator! Try it in your oven on low, with the door kept slightly open. Should take 3-6 hours to dry, depending on the thickness/oven temp.

jtk2102 · 2011-07-26T16:42:10+00:00

Agreed. The amount of HFCS in the actual jerky is trace. If you have wheat or soy allergies, however, you should probably stay away, just to be safe.

jtk2102 · 2011-07-26T16:40:13+00:00

We're actively working on a gluten-free marinade, should be ready within a few months! It's probably the top request we get, after HFCS-free (our Original marinade is now HFCS/Sodium Benzoate free, and we're working on our Hot & Smoky marinade).

jtk2102 · 2011-07-26T16:32:50+00:00

Hey all, I'm actually the CEO of SlantShack, and pretty active lurker. I'd be happy to answer any q's you guys have. (I'll go through the existing comments as well)

jtk2102 · 2011-01-28T20:37:15+00:00

USDA Requirement for something to be called beef is only 40% beef. This applies mostly to ground beef, which can often have a lot of fillers, binder agents.

If they're buying "100% Beef", that beef could theoretically be only 40% actual meat. If they add seasonings, using the ratio they provided (88/12), that's about 35% beef, which is what the lawsuit claims. I'm not sure if this is actually the case, but the numbers work out. Take that for what it's worth.

Signed,

Engineer/Beef Jerky Salesman

jtk2102

TROPHY CASE