U225X PUBLIC-SAFE CONVERSATION NOTE

RECORD: CHAT-0306
TOPIC: Smoked Jerky Recipe
IMPORTED: 2026.08.29

This note was generated from a matching conversation in the supplied ChatGPT export.
EXTRACTED REQUEST: Jerky time again. The dehydrator version wasn't bad but the smoked recipe is king for sure. Can you give me the recipe for the smoked jerky I said was awesome a few months back. I've got 5 pounds of meat I want to put on the smoker tomorrow and Im using pink salt not tender quick

RECOVERED CONVERSATION EXCERPTS
USER MESSAGES:
1. Jerky time again. The dehydrator version wasn't bad but the smoked recipe is king for sure. Can you give me the recipe for the smoked jerky I said was awesome a few months back. I've got 5 pounds of meat I want to put on the smoker tomorrow and Im using pink salt not tender quick

ASSISTANT RESPONSES:
1. Yep — I found the one you said turned out great. For 5 lb, using Cure 1/pink curing salt (6.25% sodium nitrite) instead of Morton Tender Quick: Smoked Jerky — 5 lb batch - 5 lb lean beef, sliced about 1/8–1/4" - 1 level tsp Cure 1/pink curing salt *(5.67 g)* — assuming standard 6.25% Cure 1 - 7½ Tbsp Worcestershire sauce - 5 Tbsp soy sauce - 5 tsp coarse black pepper - 5 tsp crushed red pepper - 2½ tsp garlic powder - 2½ tsp onion powder - 1¼ tsp cayenne pepper - 1¼ tsp smoked paprika Mix the Cure 1 thoroughly into the liquid ingredients first, then add the seasonings and meat. Massage everything together extremely well so the cure is evenly distributed. Refrigerate for 24 hours, mixing/massaging it a couple o…

EXTRACTED KNOWLEDGE / HOW-TO
- 5 lb lean beef, sliced about 1/8–1/4"
- 1 level tsp Cure 1/pink curing salt *(5.67 g)* — assuming standard 6.25% Cure 1
- 7½ Tbsp Worcestershire sauce
- 5 Tbsp soy sauce
- 5 tsp coarse black pepper
- 5 tsp crushed red pepper
- 2½ tsp garlic powder
- 2½ tsp onion powder
CONVERSATION SHAPE: 1 user turns / 1 assistant turns
ATTACHMENTS DETECTED: 1

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