SMOKED / DEHYDRATED BEEF JERKY
Record: DAT-0011 / Revision A
Status: Recovered recipe; favorite legacy version

INGREDIENTS FOR 2 LB BEEF
2 lb lean beef, sliced approximately 1/8–1/4 inch thick
2 Tbsp Morton Tender Quick
3 Tbsp Worcestershire sauce
2 Tbsp soy sauce
2 tsp coarse black pepper
2 tsp crushed red pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1/2 tsp smoked paprika

PROCESS
1. Slice the beef evenly. Across the grain gives an easier bite; with the grain gives chewier strips.
2. Mix the curing agent and marinade ingredients thoroughly.
3. Coat the beef completely and refrigerate for 24 hours.
4. Arrange the strips without overlap.
5. Smoke or dehydrate at 150–165°F until dry but still slightly bendable rather than brittle.
6. Cool before judging texture; warm jerky feels softer than it will after cooling.

SAFETY / REVISION NOTE
Curing agents are not interchangeable. Tender Quick and pink curing salt use different formulas.
This recovered record preserves an alternate saved version separately: 2 Tbsp Worcestershire,
1 Tbsp soy sauce, 2 tsp black pepper, 1 tsp crushed red pepper, and the remaining seasonings
and process as above. Finished storage guidance, yield, and measured doneness data were not recorded.