3/4 cup Kosher Salt
1/2 cup Black Pepper
1 cup Brown Sugar
1/4 cup Garlic Powder
2 Tbsp. Chile Powder
1 1/2 lbs. Octopus tentacles, blanched
As needed Lard
1.) In a mixing bowl, add salt, pepper, sugar, garlic and chili powders together and combine.
2.) Generously season octopus and cold smoke for 1 hr.
3.) Place smoked octopus in a hotel pan and cover with melted lard until fully submerged. Cook at 275°F for 4 hours. Remove octopus from lard, cut into thin slices and keep refrigerated until use.