in the works but basically this

3lbs beef sliced(top sirloin here)

1 cup light soy sauce

1/4 cup fish sauce

1/4 cup cane sugar

heaping tbsp garlic powder

tons of chili flakes, cayenne, scotch bonnet powder, etc.

let it soak

pellet smoke on low until mostly dry - but not completely.

~2.5 hrs.

I 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.

i’m still ironing out the kinks.