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Illustration of separated lean beef strips on smoker racks.AI-generated illustration
RECORD LOCATED / 2026.09.01
Five-pound Prague Powder #1 smoked jerky
The canonical standard uses five pounds of lean beef, 5.7 g of labeled 6.25% Cure #1 at a 0.25% rate, an 18–24 hour refrigerated rest, a 150–160°F smoke, and a validated 160°F internal step before or early in drying. Doneness is checked piece by piece.
FOOD-013REV A
AI narration using Robert's voice. Five-pound Prague Powder #1 smoked jerky / short introduction.
CLASSIFICATIONFOOD
STATUSCanonical Current Standard
MATERIALKITCHEN / RECIPE
DISPOSITIONPUBLIC / CANONICAL CURRENT STANDARD
TECHNICAL NOTES///
Complete five-pound smoked jerky standard using a weighed curing-salt calculation.
PUBLIC KNOWLEDGE VIEWCooking / recipe
GOALMake a safely handled five-pound smoked jerky batch with repeatable texture.
INGREDIENTS
- 5 lb lean beef
- 5.7 g Cure #1 at 6.25% sodium nitrite
- 1/2 cup Worcestershire
- 1/3 cup soy sauce
- 1 tbsp pepper
- 1 tbsp crushed red pepper
- 2.5 tsp garlic/onion seasoning
- 1.25 tsp smoked paprika
- 0.5–1.25 tsp cayenne
STEPS
- Weigh the meat and cure accurately.
- Rest covered at or below 40°F for 18–24 hours.
- Smoke at 150–160°F.
- Validate 160°F internal temperature before or early in drying.
- Check each piece for flexible, dry texture.
- Cool and store conservatively unless water activity is measured.
SAFETY / LIMITS
- Use only the labeled curing product and its directions.
- A recipe is not a shelf-stability guarantee; refrigerate or freeze unless water activity is measured.
RESULTCanonical current standard; one confirmation cook remains the validation gate.
DEVELOPMENT HISTORY///
2026.09.01Rev A
Imported as an independent manifest record; public copy keeps uncertainty visible.
SPECIFICATION///
TypeKitchen / recipe
SourceRecovered notes and content manifest
ValidationNext test should record batch, temperature, time, and result
FocusCure identity, thickness, internal temperature, and texture
RELEASED MATERIAL///
WHERE THIS STANDS
Canonical current standard; one confirmation cook remains the validation gate.
The record keeps what is known at this revision. Unfinished tests stay unfinished here.