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.