Here’s my slightly modified version of the original recipe by awayslice (npub1ejv…6q8x)
3lbs ribeye sliced
1 cup light soy sauce
1/4 cup fish sauce
1/3 cup cane sugar
heaping tbsp garlic powder tons of chili flakes, cayenne, scotch bonnet powder, ghost pepper sauce, reaper sauce etc.
let it soak
pellet smoke on low until mostly dry - but not completely.
~1:45-2 hours
leave the fat on - and store with silica bags - but because of the fat it's not totally shelf stable.
Keeps a while in the fridge tho.
HODL
npub1rt…djtfs
2023-04-09 21:21:47
in reply to nevent1q…9mws
Author Public Key
npub1rtlqca8r6auyaw5n5h3l5422dm4sry5dzfee4696fqe8s6qgudks7djtfsPublished at
2023-04-09 21:21:47Event JSON
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"content": "Here’s my slightly modified version of the original recipe by #[1] \n\n3lbs ribeye sliced \n1 cup light soy sauce\n1/4 cup fish sauce\n1/3 cup cane sugar \n\nheaping tbsp garlic powder tons of chili flakes, cayenne, scotch bonnet powder, ghost pepper sauce, reaper sauce etc.\n\nlet it soak\n\npellet smoke on low until mostly dry - but not completely.\n~1:45-2 hours \nleave the fat on - and store with silica bags - but because of the fat it's not totally shelf stable.\n\nKeeps a while in the fridge tho.",
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