Cut webbing(strings) out of inside, trim fat if desired
Coat lightly in fish sauce, rub in
Season lightly with smoked sea salt
Add dollop(s) of ghee to inside, wrap with string or toothpicks if desired.
Smoke @ 185° to internal temp of 120° over oak wood
Remove from smoker
Spray with Duck Fat
Sear on hot grill, open flame, or cast iron until internal temp is 135°
Remove and rest for 5-10 minutes
Eat your heart out! :)