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Pipi Kaula (Hawaiian Style Jerky) |
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2 lbs. Flank steak |
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¾ c Shoyu |
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2 Tbs. Hawaiian salt |
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1½ Tbs. sugar |
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3 cloves minced garlic |
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3 quarter sized crushed ginger |
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2 crushed chili peppers (optional) |
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Directions |
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Combine all ingredients into a gallon storage bag |
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Shake it thoroughly blend sauce |
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Add flank steak to sauce |
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Marinade beef in a refrigerator overnight |
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If you have a drying box, place the meat in hot sun
for two days, |
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bringing it in at night. |
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For oven drying |
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Set oven at 175 degrees |
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Place a cooling rack onto a cookie sheet or shallow
baking pan |
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Lay beef on cooling rack and dry meat in oven for 7
hours |
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Storage |
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Slice dried meat into 1 inch strips |
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Store dried meat in a refrigerator or freezer |
