Pipi kaula (hawaiian style jerky)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank steak |
| ¾ | cup | Soy sauce |
| 2 | eaches | Tb Hawaiian salt |
| 1½ | each | Tb Sugar |
| 1 | each | Clove garlic;minced |
| 1 | each | Piece ginger; crushed |
| 1 | each | Red chili pepper; crushed |
| (optional) | ||
Directions
Cut beef into strips about 1⅓ inch wide. Combine all other ingredients and soak beef in the sauce overnight.If you have a drying box, place the meat in hot sun for two days, bringing it in at night.
If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place reack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator. Source: Ethnic Foods of Hawaii by Ann Kondo Corum Formatted by: Dorie Villarreal Submitted By FRED TOWNER On 01-13-95