Smoky Carpaccio with Golden Marrow Oil

• Freeze the tenderloin for 2 hours to firm up the meat for slicing. Chill the four plates you will use to serve the carpaccio.
• Remove the meat from the freezer. With a very sharp chef’s knife, cut it into 1⁄8-inch (4-mm) slices. Lay a piece of plastic wrap on your counter and place the slices, one layer thick, on the wrap. Cover the meat with another layer of plastic wrap. Very gently pound the meat with the flat end of a meat mallet until it’s paper thin.
• Warm the fat in a small saucepan until it is hot but not smoking. Divide the meat among the chilled plates. Sprinkle 1⁄2 teaspoon of the salt and 1 tablespoon (14 g) of the fat on each serving of meat. Serve immediately.

Golden Marrow Fat:

• Preheat the oven to 300°F (149°C). Place the bones upright in a large, glass ovenproof dish. Bake the bones for 45 minutes, until the marrow is cooked and the fat, melted, collects in the bottom of the dish.
• Remove the dish from the oven, remove the bones and carefully pour the melted fat into a mason jar. When the temperature is below 75°F (24°C) you can store the mason jars at room temperature. In warmer months, store them in the fridge.
• You can use the bones for broth, adding them to fresh ones.

Smoked Salt:

• Prepare your smoker for the lowest temperature, preferably under 80°F (26°C), but up to 150°F (66°C) will work if that is your smoker’s lowest temperature. Place the hickory chips according to the instructions for your smoker.
• Spread your salt over a metal baking pan, and place the pan in the smoker, uncovered, for at least 4 hours. Shake the baking pan every hour to rotate the salt.
• Smoking salt for longer than 4 hours will continue to build a smoky flavor. You can smoke the salt for up to 12 hours.