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Holy Cow! Neon Strips |
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| Category: | Appetizers |
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| Source: | Stephen Beaumont |
| Description: | Las Vegas' Holy Cow! Casino, Café and Brewery contributed this easy-to-prepare take on beef jerky to my 1995 book, A Taste for Beer. |
| Ingredients: | 1/2 cup light soy sauce 1/4 cup porter 1/4 cup brown sugar 2 teaspooons freshly ground black pepper 1/2 teaspoon red pepper flakes, coarsely ground in a spice mill or coffee grinder 1 1/2 teaspoons onion powder 1 teaspoon Chinese five-spice powder 3 cloves garlic, minced 4 pounds beef, fat removed and sliced along the grain, in long strips |
| Directions: | Combine all ingredients except the beef in a large bowl and mix thoroughly. Rub the beef well with the mixture and layer in a deep bowl or crock, covering with whatever sauce is left over. Place a plate and a heavy weight on top of the beef and refrigerate overnight. Drain the beef and place the strips on racks in a smoker, on the barbecue or in the oven. Cook on lowest possible heat for 3-4 hours until nearly dry. Remove strips and let stand in a warm place until completely dry. |
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