Holy Cow! Neon Strips

Stephen Beaumont
Ingredients
  • 12 cup light soy sauce
  • 14 cup porter
  • 14 cup brown sugar
  • 2 teaspooons freshly ground black pepper
  • 12 teaspoon red pepper flakes, coarsely ground in a spice mill or coffee grinder
  • 1 12 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.

Published on July 1, 2010
About the Author
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