U225X / ENGINEERING UNWARRANTED
Five-pound Prague Powder #1 smoked jerky
Public record / FOOD-013 / Revision A
PUBLIC RECORD
U225X
U225X
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.
THE RECIPEFROM THE RECORD
Five-pound Prague Powder #1 smoked jerky
Recipe preserved from this record. Its original status and notes still apply.
- YIELD
- Yield not recorded
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
Method
- 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.
Notes & storage
- 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.
TECHNICAL NOTES
Complete five-pound smoked jerky standard using a weighed curing-salt calculation.
SPECIFICATION
TypeKitchen / recipe
SourceRecovered notes and content manifest
ValidationNext test should record batch, temperature, time, and result
FocusCure identity, thickness, internal temperature, and texture
DEVELOPMENT HISTORY
2026.09.01Rev AImported as an independent manifest record; public copy keeps uncertainty visible.