#[0] went with ribeye over sirloin. So bomb. Highly recommend.
Marinated half as long. 12 hours vs 24 on the first batch.
Smoked slightly lower temp 180 vs 200 and pulled from smoker after an hour forty five.
Went sweeter and spicier on this batch. 1/3 cup sugar and 5x the amount of ghost pepper and reaper sauce.
This is pretty close to perfection for me 9.5/10 
The grass fed I get, the rivers are always more stringy then the sirloin.
🤤
Here’s my slightly modified version of the original recipe by #[1]
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.
Sounds/looks amazing. I grow reapers and bonnets. Will give it a go instead my usual.
I like it a little sweeter because it hides the spice and it doesn’t hit you until the afterburn. I ate this batch 45 mins ago and my mouth is still burning. Love that feeling.
A little heat goes a long way. I make sauces and powders for this very reason. Infusions are good too (pickles, jams, honey).
beauty! 🤤
Looks real good 🤤
I like the sirloin. Will try ribeye next 👀
Fk yeah!
Bro. You will not be dissapointed.
The ribeye is what caught my eye. I’ve always gone on the leaner side for this. 
Having the fat on makes a ton of difference
It’s always been the shelf life I was aiming for. When it comes to grilling.. it’s ribeyes or die. I’ve yet to slice and smoke a ribeye though. This is happening soon.
🔥
No sugar for me honey works great. More fatty ribeye just changes you to a shorter time prefence.😋
Literally salivating looking at that 🤤
You gotta try it man. It’s too good. This is the official jerky of nostr lol 😂
🤤
Excellent!
⚡
Umm YUM!!! 😋 🤤 Nice work!
🫶💜🤙🧡👊🙌
