Gnawjaw Jerky - Nuclear Lick

The newest flavor from Gnawjaw Jerky is this "Nuclear Lick".

It's described by the company as "a citrus base with layers of flavor that at first don't heat your mouth up.. but wait a minute or two and you will see how ghost peppers got their name."

We first reviewed Gnawjaw last April with their first three initial flavors, Sweet, Angry Dill, and Cajun. Gnawjaw Jerky is based out of York, PA, launched by a long time jerky craftsman named Eric Farrington, who makes jerky in his own state-inspected dehydration facility he calls, "The Beef Morgue".

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Gnawjaw Beef Jerky - Angry Dill

Last in the series on Gnawjaw Premium Beef Jerky, LLC is this Angry Dill variety.

Gnawjaw is a new beef jerky brand that launched last year, based out of York, PA. It's the concept of Eric Farrington, who had been making deer jerky most of his life. When he settled on a recipe that he really liked, he transferred it to beef. When he decided to make a business out of jerky, Farrington built a 1,000 square foot dehydration building dubbed, "the beef morgue".

This Angry Dill variety is said to have a subtle dill flavor, followed by a slow Cajun heat that peaks out as it works it way across the tongue.

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Gnawjaw Beef Jerky - Cajun

Next in the series on Gnawjaw Premium Beef Jerky, LLC is this Cajun Beef Jerky. See my review of their Sweet Beef Jerky.

zGnawjaw is a new beef jerky brand that launched last year, based out of York, PA. It's the concept of Eric Farrington, who had been making deer jerky most of his life. When he settled on a recipe that he really liked, he transferred it to beef. When he decided to make a business out of jerky, Farrington built a 1,000 square foot dehydration building dubbed, "the beef morgue".

This Cajun variety is said to have enough heat to wake up your tongue with layers of flavor through and through.

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Gnawjaw Beef Jerky - Sweet

Gnawjaw Premium Beef Jerky, LLC is a new beef jerky brand that launched last year, based out of York, PA.

It's the concept of Eric Farrington, who had been making deer jerky most of his life. When he settled on a recipe that he really liked, he transferred it to beef. When he decided to make a business out of jerky, Farrington built a 1,000 square foot dehydration building dubbed, "the beef morgue".

This Sweet variety is said to be easy eating, tender with a slight BBQ initial flavor, followed up by a salty tang. It's thus far, Gnawjaw's best seller.

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