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Holy Cow! Neon Strips


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.

American/New American
Stephen Beaumont
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
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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